EnG - Instruction Booklet 1130-13-51011-01

English
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English
Translation of the original document

Introduction ......................................................... 4
Warranty ............................................................... 5
Warnings .............................................................. 6
Technical data ...................................................... 7
General information ............................................ 8
Installation ........................................................... 9 ÷ 19
Initial starting up ................................................. 20
Extraction ............................................................ 21
Traditional control ............................................... 22
Ionic control ......................................................... 22 - 23
Use TRI. STARTRONIC PREMIUM ...................... 24 ÷ 27
Use TRI. STARTRONIC PLUS ............................. 28 ÷ 33
Use TRI. EXECUTIVE PREMIUM ......................... 34 ÷ 39
Use TRI. EXECUTIVE EVO .................................. 40 ÷ 45
Optional ................................................................ 46 ÷ 53
Washing and maintenance .................................. 54 ÷ 61
Problem solving ................................................... 62 - 63
Troubleshooting ................................................... 64 ÷ 67
Refrigerator diagrams ......................................... 68 ÷ 73
Spare parts ........................................................... 74 ÷ 141
It is possible to download our manual in PDF format through our web site
All rights reserved. The reproduction of any part of this manual in any form is forbidden without the
express written permission of Bravo S.p.A. The content of this manual can be modified without notice.
Every possible care has been taken in collecting and checking the documentation contained in this manual;
however, neither Bravo S.p.A. nor any person or company involved in the creation and production of this
manual, cannot be held responsible for use of the same.
BRAVO S.p.A. - Via della Tecnica, 5 36075 Montecchio Maggiore (VI) Italy Tel. +39 0444 707700 Fax +39 0444
499333 E-mail: info@bravo.it - Http: //www.bravo.it
BRAVO FRANCE SARL - Zac Les Radars - Immeuble Le Multitech - - Rue Jean Jacques Rousseau - 91350
GRIGNY Tel. (1) 69435050 - Fax. (1) 69067258 - E-mail: info@bravofrance.fr - Http: //www.bravofrance.fr
BRAVO ASIA PTE LTD - 16, Jalan Kilang Timor #02-03, Redhill Forum, Singapore 159308
Office +65 6271 7230/7053 - E-mail: info@bravo.asia - Http: //www.bravo.asia
BRAVO NORTH AMERICA INC - 810 Tyvola Road, suite 130 Charlotte, NC 28217 USA - Tel. 001 980.237.2474
E-mail: info@bravonorthamerica.com - Http: //www.bravonorthamerica.com
BRAVO DEUTSCHLAND GmbH Briennerstraße, 55 80333 München Mob: +49 160 1007072
info@bravodeutschland.de
1130-13-51011 rev.01 24/05/2017

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Dear Customer,
Thank you for having chosen a Bravo machine, and in particular Trittico.
Trittico has been carefully designed for artisan work, while respecting traditional cri-
teria that offer the superior quality marking its category. Thanks to its versatility and
flexibility, Trittico, which is not only a machine but rather a new way of working, carries
out multiple and complete work for your artisan workshop. With the aim of making
your daily work in the workshop as easy as possible, Bravo offers numerous models
according the various needs. As of today, on collecting your Trittico at one of the Bra
vo Partners, we can welcome you as a Member of the Bravo Club and offer you per-
sonalized assistance and all the information needed for a complete and efficient use
of your Trittico.
Bravo S.p.A.
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WARRANTY
BRAVO S.p.A. - hereinafter referred to as Bravo - guarantees, in accordance with the conditions below, that all
machines manufactured by it will be delivered in perfect condition. Should any part be faulty or malfunctioning,
both in the manufacture and in the material, the warranty right can be asserted as indicated in the present
conditions.
A) WARRANTY VALID FOR THE FOLLOWING COUNTRIES: EUROPE, NORTH AMERICA and CENTRAL
AMERICA (not including Anguilla, Antigua and Barbuda, Aruba, Bahamas, Barbados, Belize, Bermuda, British
Virgin Islands, Cayman Islands, Clipperton, Cuba, Greenland, Grenada, Guadalupe, Haiti, Jamaica, Martinique,
Montserrat, Navassa, Netherlands Antilles, Nicaragua, Saint Barthélemy, Saint Kitts e Nevis, Santa Lucia, Saint
Martin, Saint-Pierre and Miquelon, Saint Vincent and Grenadine, Trinidad and Tobago, Turks and Caicos, U.S.
Virgin Islands), SOUTH AMERICA (not including Bolivia, South Georgia and South Sandwich Islands, French
Guiana, Paraguay, Suriname), ASIA (not including Kazakhstan, Kirghizstan, Tajikistan, Turkmenistan, Uzbekistan,
North Korea, Mongolia, Afghanistan, Bangladesh, Bhutan, Iran, Maldives, Nepal, Pakistan, Sri Lanka, Saudi
Arabia, Iraq, Oman, Palestine, Syria, Yemen, Birmania, East Timor), OCEANIA (not including Melanesia - except
for New Caledonia -, Micronesia and Polynesia), and only for the states of ALGERIA, MAROCCO, MAURITIUS,
TUNISIA on the African continent.
The list of countries mentioned above is subject to change by Bravo Spa as a function of changing socio-economic
conditions (state of war, etc ...). In case of catastrophic events (wars, earthquakes, etc ...), Bravo Spa exclusively
provides the warranty referred to in letter “B”.
The warranty applies to the countries just mentioned (for countries excluded, please see letter “B” below) Bravo
Spa guarantees exclusively the replacement of parts recognised as defective in-warranty by prepaid freight to
the dealer, who must return the parts replaced by prepaid freight. Labour, travel expenses, transfers etc.. are
the sole responsibility of the Dealer. In case of breakdown during the warranty period, Bravo SpA may request,
if necessary, the delivery of the machine (at the customer’s expense) to their location, to provide for repair in
that location (machines will not be replaced).
B) WARRANTY conditions FOR COUNTRIES EXCLUDED FROM WARRANTY PROVIDED IN LETTER “A”.
The warranty is limited to the supply of replacement parts to the client, upon delivery of defective parts by the
client; labour and transportation costs related to the delivery and/or return of the pieces is expressly excluded,
which is to be borne by the client.
C) COMMON RULES of the WARRANTY conditions FOR COUNTRIES IN LETTERS “A” AND “B”.
The warranty covers defects in materials and manufacture for a period of 12 (twelve) months from the date of
delivery of the machine. The warranty is subject to proper use and maintenance of the machine according to the
instructions contained in the instruction booklet.
This warranty is expressly subject, under penalty of cancellation, to dispatch - within 8 days of installation - by
fax and/or registered mail, the checklist and warranty certificate completed by an authorised Bravo technician
and signed in all parts.
The warranty is limited to the suppliers as described in “A-1” and “B-1”. Please note that materials subject to wear
(e.g. lateral vanes, bottom sliders, mixers, refrigerant gas etc..) are not covered by the warranty; adjustments, ordi-
nary maintenance and repairs are also never covered by this warranty. It is also stated explicitly that the warranty
does not cover damage resulting from negligence, carelessness or inexperience in the use of the machine.
It also does not cover complaints or requests regarding compensation for manufacturing interruption or other
indirect damages. The warranty is subject to prior return of defective components.
The warranty will be void if an unauthorised person installs the machine; if the machine has been subjected to
repair, maintenance or cleaning by unauthorised personnel; if changes are made to the machine or components
thereof (e.g. electrical and/or electronic equipment, software, etc ...); if non-genuine parts are used; if the end
user has failed to report or to immediately get defects or anomalies repaired; in case of other damage caused
by failure to report faults clearly in a timely manner, through the fault of the user or failure to practise proper
cleaning and use; if the machine suffered damage from outside, e.g. of a mechanical or chemical nature (da-
mage to plastic materials, damage to metal parts, light rust) or due to other events of extraneous nature; if the
machine has been neglected or misused. Moreover, in no case whatsoever is compensation guaranteed for
direct or indirect damages.
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INTENDED USE OF THE MACHINE:
- The machine must be used by one operator at a time.
- The appliance must only be used for its expressly intended purpose.
Any other use is considered dangerous. The manufacturer cannot be held responsible for any damage deriving from
improper, incorrect and unreasonable use of the machine.
- For the external cleaning of the machine or of its mobile parts, make sure the machine is disconnected from the
electrical mains. Pay attention when cleaning the sheet metal panelling, where the air vents can be sharp and,
therefore, dangerous.
- Before using the machine, accurately wash and sanitise all the parts that will come into contact with food (see page
54).
- Power up the machine half an hour before starting the ice cream production in order to prevent compressor
malfunction.
- To avoid hazards due to instability of the machine, it should be fixed according to the instructions
IMPROPER USE OF THE MACHINE:

- Do not introduce any tool in the access openings when the machine is running
- Never exceed the doses and the maximum amount indicated in the user manual.
- Do not disable the safety micro switches of the mobile guards that prevent access to dangerous movements.
- Do not start the machine with mobile or fixed guards disassembled or installed incorrectly.
- Do not forget cloths or tools inside the machine accessible areas. Before closing the mobile guards and starting the
machine, check carefully and remove any foreign body found inside.
- Never use flammable and toxic solvents to clean the machine.
- Do not pull or crush the machine power cable during handling operations.
- Do not touch the machine with wet hands or feet.
- Do not use moving metal parts for uses different from those intended.
- During cleaning operations, do not direct water jets towards the control panel or the side or rear panelling.
- do not use any mechanic device or any different means different from those suggested by the manufacturer to speed
the defrosting process;
- do not obstruct and keep clear the ventilation opening of the machine
- do not damage the cooling circuit of the machine
- this appliance can be used by children not under 8 years old and by persons with reduced physical, sensory or
mental capabilities, or with lack of experience and knowledge, provided that they are under supervision or provided
that they have been given instruction concerning a safe use of the appliance and they have understood the dangers
the appliace involves
- do not allow children to clean or do the maintenance of the machine unless under supervision
- in case of damage of the power supply wire, it must be replaced by the manufacturer or by a technician authorized
by the manufacturer in order to avoid any possible risk.
RESIDUAL RISKS:
- When sanitising the moving metal parts, use personal protective equipment (PPE), such as gloves, to prevent
possible cuts caused by touching sharp parts.
- When using high temperature programs, the mixture can become dangerous, therefore, when opening the mobile
guards, use suitable protective equipment (PPE), such as:
gloves, apron, face shield, or goggles and all other possible precautions.
- Adjustments and scheduled maintenance must be carried out by qualified personnel authorised by the
manufacturer.
- In the event of fire, do not use water jets on the appliances. Disconnect all power supplies and use suitable fire
extinguishers.
SAFETY SIGNS:
The machine is equipped with the following safety signs near the electrical danger areas and high temperature
surfaces.
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TECHNICAL DATA
Model 122 122 183 183 305 305 457 457 610 610 1015 1015 1020 1020
H A H A H A H A H A rem H A rem H A rem
Prod. for cycle (*) lt 2,5 2,5 3 3 5 5 8.3 8.3 10 10 15 15 20 20
Min. continuos horly production lt./h 8 8 12 12 20 20 30 30 40 40 60 60 75 75
Max production rate lt./h 12 12 18 18 30 30 50 50 60 60 90 90 120 120
Min. kg. 1 1 1.25 1.25 2 2 2.75 2.75 4 4 5 5 8 8
Mix for cycle
Max. kg. 2 2 2.5 2.5 4 4 6.5 6.5 8 8 12 12 16 16
Prem.17,5 Prem.17,9
Plus 17,5 Plus 17,9
Medium power (**) kW 2.9 3 4.2 4.5 6.3 6.5 7.7 8.1 9,8 10 10,9 11,5 Ex. Pre.16 Ex. Pre.16,4
Ex. Evo 16 Ex. Evo 16,4
Prem.25,2 Prem.25,4
Plus 25,2 Plus 25,4
Max power kW 2.9 3 5,4 5,7 8,8 9 11,8 12 14,2 14,6 16,5 16,9 Ex. Pre.24,5 Ex. Pre.24,9
Ex. Evo 24,5 Ex. Evo 24,9
Voltage / Phases / 50 Hz. V 230/1 230/1 230/3 230/3 230/3 230/3 230/3 230/3 230/3 230/3 230/3 230/3 230/3 230/3
Absorption V230 A 14.5 15.5 15 16 25 25 33 34 40 41 46 47 71 72
Magnetotermico (V230) Phases/A 2x20 2x20 3x20 3x20 3x32 3x32 3x40 3x40 3x50 3x50 3x60 3x60 3x80 3x80
Voltage / Phases / 50 Hz. V --- --- 400/3 400/3 400/3 400/3 400/3 400/3 400/3 400/3 400/3 400/3 400/3 400/3
Prem. 45 Prem. 46
Absorption V400 A Plus 45 Plus 46
--- --- 11 12 14 15 25 26 29 30 33 34 Ex. Pre. 44 Ex. Pre.45
Ex. Evo 44 Ex. Evo 45
Magnetotermico (V400) Phases/A --- --- 3x16 3x16 3x20 3x20 3x32 3x32 3x40 3x40 3x40 3x40 3x60 3x60
Mixer motor kW 0.75 0.75 1.1 1.1 2.2-1.5 2.2-1.5 3.3-2.2 3.3-2.2 4.0-2.6 4.0-2.6 5.5-3.3 5.5-3.3 7.5-4.8 7.5-4.8
Prem. 8,7 Prem. 8,7
Compressor power Plus 8,7 Plus 8,7
kW 0.9 0.9 2.48 2.48 2.6 2.6 5.5 5.5 5.5 5.5 6.2 6.2 Ex. Pre. 7,8 Ex. Pre. 7,8
Ex. Evo 7,8 Ex. Evo 7,8
Heating elements power kW 0.88 0.88 1.5 1.5 2.55 2.55 2.55 2.55 4.2 4.2 4.2 4.2 8.4 8.4
Stirrer motor kW 0.18 0.18 0.18 0.18 0.18 0.18 0.18 0.18 0.18 0.18 0.18 0.18 0.37 0.37
Freon R 404 A gr. 1000 1200 1200 1400 1150 2300 1200 2999 2000 4600 2200 --- 2999 ---
Refrig condensation --- H A H A H A/H H A/H H A/H H A/H H A/H
Indicative water consumption lt / h 70 --- 100 --- 270 --- 369 --- 441 --- 490 --- 620 ---
Minimum water pressure kPa Min.200 - Max.300 (Min.2 bar - Max. 3 bar)
Width cm. 36 36 50 50 51 51 51 61 61 61 61 61 61 61
Depth cm. 68 68 79 79 80 97 95 95 95 95 100 100 115 115
Depth with shelf cm. --- --- --- --- 87.5 103.5 102.5 102.5 102.5 102.5 107.5 107.5 122.5 122.5
Height cm. 75 75 78 78 140 140 140 140 141 141 141 141 144 144
Prem. 90 Prem. 114 Prem. 238 Prem. 295 Prem.329 Prem. 369 Prem. 495
Weight kg. Plus 91 --- Plus 120 --- Plus 252 --- Plus 291 --- Plus 341 --- Plus 389 --- Plus 515 ---
Ex. Pre. 91 Ex. Pre.120 Ex. Pre.252 Ex. Pre 291 Ex. Pre.341 Ex. Pre.389 Ex. Pre. 515
Ex. Evo 93 Ex. Evo 122 Ex. Evo 256 Ex. Evo 309 Ex. Evo 346 Ex. Evo 391 Ex. Evo 510
Cable 500 NPI 400V Ø mm² --- 4x4 4x6 4x6 4x6 4x10 4x10
Cable 500 NPI 230V Ø mm² 3x4 4x4 4x6 4x10 4x10 4x16 4x25
Noise level dB 69
H=Water A=Air A. rem.=Air remote A/H=Air/water
(*) The amount of ice cream, may change depending on the type of mixture
(**) The absorption in kW is to be considered as average hourly consumption with a standard mixture like fiordilatte
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READ CAREFULLY THE FOLLOWING NOTES
BEFORE STARTING THE MACHINE
The present manual is realized in a simple and rational way to let you get to know your
machine thoroughly. Fig. 1 Tri.122 A
When servicing the machine, Bravo strongly advises you to use only original spare parts A
and to follow the instructions in the “Spare Parts” chapter. The respective descriptions and
illustrations in this publication are purely indicative; Bravo therefore reserves the right, at
any time and without obligation, to make any changes to the components, details and
available accessories in the interest of improvement or due to structural or commercial
needs. We also advise you to keep the manual in a dry and readily accessible area near
the machine. If the manual is damaged or lost, you may contact BRAVO to request a new
copy and the company will send one forthwith (after payment).
ELECTRICAL PROTECTION Fig. 2

B
The machine is equipped with: Gel-Tri. 305÷1020 B

- fuses for transformer protection (fig. 1-3-6 Ref. A)
- circuit breaker for protection against short circuit of internal power devices. (Fig.
1 - 2 - 4 - Ref. B)
- fuses on the board for protection of the latter (fig. 5 Ref. D). The warranty becomes
void in the event the fuse has been tampered with.
- fuses on the board for speed inverter protection (fig. 5 Ref. C). The warranty
becomes void in the event the fuse has been tampered with.
- thermal protections inside the motors and the compressor that trigger in the
event these overheat. Resetting is automatic with temperature returning to normal
values.
ATTENTION: in the EXECUTIVE EVO, EXECUTIVE PREMIUM and STARTRONIC
PLUS models the mixer motor is protected by the internal thermal pad, the inverter Fig. 3
and thermal protections inside the motors. A
Gel-Tri. 305÷1020
IN THE EVENT IT IS TRIGGERED: A
- in the 122-183 STARTRONIC models, resetting is automatic. For the other
models, refer to a BRAVO authorised technician.
- in the 122-183-305-457-610-1015-1020 STARTRONIC PLUS, EXECUTIVE
PREMIUM and EXECUTIVE EVO models resetting occurs only when the alarm
stops by pressing the STOP button relative to the part involved by the alarm.
In the event one of these protection devices is triggered, check the causes and
remove them before restarting the machine. B

IMPORTANT
The machine must be installed by an authorized Bravo (CAT Bravo) technician following Fig. 4
the instructions in the check-list, which must be fully compiled. The checklist should then
Tri.183
be returned to Bravo.
Any installations carried out by unauthorized persons extraneous to Bravo will invalidate
the Warranty.
The check-list must be sent to Bravo not later than 8 days from machine installation,
otherwise the warranty is invalidated.
D
D C A
Fig. 5 Fig. 6
Tri.183
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installaTION
MACHINE HANDLING
The machine must be handled with the aid of mechanical means, taking care not to overturn or
drop it.
INSTALLATION
The machine must only be used for its intended purpose.

Any other use is deemed as dangerous. The Maker cannot be held responsible for any damage due to
improper, incorrect and unreasonable machine use.
IDEAL ROOM CONDITIONS
- Closed room
- Room temperature media 20 °C (max. 30°C)
- Humidity 30-80% U.R.
- Lighting 100 lux
- Water mains temperature +15 °C (max. 20°C)
- Water mains pressure 200 - 300 KPa ( 2 - 3 bar)
Note: the climatic class consists of a proportional relationship between consumption and
temperature: if the machine is installed in a cold environment, the consumption will be lower.
Considering that our machine is in “ENERGY CALSS N” the optimal functioning will be when
the temperature of the room is in a range from 16°C o 32°C.
Company registered in the National Manufacturers’ Register A.E.E. under no.

IT08020000000583
This product cannot be disposed of together with ordinary household waste.
When a new appliance of an equivalent type is purchased, the manufacturer shall
be responsible for collecting and disposing of old products.
Such obligation is fulfilled through the collective system: CONSORZIO ECOCAFFE’
A.E.E. Register no. IT080110000144
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installaTION
SAFETY NOTICE
After removing the packing in the presence of the carrier, check the good condition of the
machine.
In case of doubt, do not use the machine. See your Bravo or CAT Dealer.
Make sure that the parts listed as “accessories supplied with the machine” are not left in the
packing or lost. (page 25, 29, 35, and 41).
Machine use requires compliance with the following basic rules, and in particular:
1) Do not touch the machine with wet or damp hands or feet.
2) Do not use the appliance when barefoot.
3) Take care not to pull the cable when shifting the machine for carrying out the necessary
cleaning operations.
4) Do not move the machine by pulling it by the electrical power lead.
5) Do not leave the machine exposed to the weather (rain, sun, etc...)
6) This appliance has not to be used by persons (including children) with reduced physical,
sensory or mental capabilities, or lack of experience and knowledge unless they have been
given careful supervision and proper instructions
Before carrying out any cleaning or maintenance operation, make sure that the main switch,
fixed to the wall, is off and that the power plug is disconnected. In case of machine breakdown
or poor operation, turn it off at the main switch on the wall and turn off the water tap. For
eventual repairs, see a BRAVO authorized Technical Assistance Centre and request use of
original replacement parts. Failure to follow the above procedures can jeopardize the appliance’s
operation and safety and will invalidate the warranty.
The packing elements (plastic bags, polystyrene foam, nails, etc.) must not be left within the
reach of children because they are potential sources of danger. Before connecting the machine,
make sure the characteristics of the mains supply matches the data on the machine plate. The
plate is at the back or on the side of the machine.
CHARACTERISTICS OF THE WATER SYSTEM (fig. Page 13-14-15-16)

For water-cooled models 122/183, water delivery-discharge wired tubes of inside
diameters Ø13 mm and outside diameters of Ø19 mm, resistant to 1000 KPa (10 bar)
minimum pressure and with diameter Ø1/2” wall gate valve Gas (diam. 21mm) both in
delivery and discharge (Fig. 6)
For water-cooled models 305-457-610-1015-1020, water delivery-discharge wired
tubes of inside diameters Ø13 mm and outside diameters of Ø19 mm, resistant to 1000
KPa (10 bar) minimum pressure and with diameter Ø1/2” wall gate valve Gas (diam.
21mm) both in delivery and discharge (Fig. 6).
The use of a tube for household appliance with hole less than Ø13 mm will involve
the loss of the warranty.
Drinking water
Delivery
Discharge
Fig. 7
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installaTION
WATER-COOLED MACHINES
(see pages 13-14-15-16)
1 Check the notes at the back of the machine and connect the water mains pipe
to the WATER INLET SIDE (ref. 1 fig.8, machine sanitization: the water must be
potable), connect the water mains pipe at a pressure of 200-300 Kpa (2-3 Bar) to
2 the WATER INLET SIDE (ref. 2 fig. 8-9, fridge plant water inlet), and connect the
outlet pipe to the WATER OUTLET SIDE (ref. 3 fig. 8-9 fridge plant water outlet).
It is advisable to install a checkable water discharge in order to be able to check the
3 discharge water quantity and temperature.
If the water contains impurities a cleaning filter must be connected to the WATER
INLET in order to prevent scale deposits or other from affecting the adjustment
Fig. 8 (by 305 to 1020) pressure valve seal: this filter must be periodically cleaned and replaced.
If the water is particularly “hard”, (i.e. with considerable scale) arrange to install a
“softener system” in order to prevent the condenser from clogging with scale. Ask the
2
technicians or managers of your local water mains if you are not sure about the quality
3 of the water where the machine is installed.
WARNING: preferably seek the advice and services of a firm expert in the field before
handling anything. Water treatment, in fact, should be carried out by specially trained
staff.
NOTE the manufacturer is not responsible for damage to the machines caused by
improper handling or checks of water supply and discharge.
WARNING: Unless specified otherwise, the cooling water inlet pipe is the one fitted
with the pressure controlled valve (Fig. 8).
Fig. 9 (122-183) For correct machine operation, the water feed must be sufficient to eliminate the
B condensation heat. Therefore, there must be a minimum water circulation equal to the
values given in the table “Technical Characteristics”.
A
This consumption will increase if the feed water temperature (water coming from the
water mains) is higher than +15°C.
Adjust the pressure controlled valve (Fig. 10 Ref. B) as necessary to ensure the water
leaves the machine, when running, at a temperature of +40° +42°C.
Use covered rubber hoses suitable for pressures of at least 1000 Kpa (10 Bar), with
13 mm inside diameter suitable for the hose clamp supplied.
Never leave the machine in an environment where the temperature is under

0°C without having first fully emptied the condenser.
Request the services of a Bravo authorized technician.
Fig. 10
Filling water from CONNECTING MACHINE TO THE “ECOTOWER”
ECOTOWER IN WATER ECONOMIZER.(see Page 17)
Filling water for Arrange diam. 1” Gas galvanized iron tubes from the economizer connections
washing behind the machine, both for the water delivery line and the return line to the
economizer.
In any case, the two diam. 1/2” gate valves Gas (diam. 21 mm) must be placed
behind each machine.
A third diam. 1/2” tube (diam. 21 mm) must be provided for the machine washing
drinking water. (Fig.7 Page 10 Ref. A).
For this purpose, the machines for the economizer are arranged for 3 water
connection fittings (fig.11); the dataplate indications (fig.8) must absolutely be
followed in order to connect the machine correctly.
In any case, remember that the lowest tube carries hot water coming from the
machine to the economizer, the middle tank receives the water from the economizer
and the top tube must be connected separately to the drinking water for washing.
Fig. 11 Water discharge
For the electrical connection and further details, see the ECOTOWER instruction
Arranged at ECOTOWER
“OUT” handbook.
for
ECOTOWER
connecting
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installaTION
MACHINES WITH AIR/WATER CONDENSER
(see pages 18)
Machines with remote or self-contained air cooling system must not be

installed in rooms where the air temperature is higher than 35 °C and lower
than 15°C. Furthermore we suggest to place the remote unit in places
protected from the direct sunlight. The temperature of the incoming water
must be between 15 and 20 °C.
Also these machines must be connected to the water system. The addition
of water compensates for the inadequate condensation, increasing efficiency.
When the room temperature is high, the machine automatically draws all the
water it needs.
The machine must be positioned so that the rear side and sides are about 50
cm. from the walls or from any hindrance.
Frequently clean the floor underneath and near the machine; also, once a Fig.12
month clean the condenser (Fig.12) with an aspirator.
In the case of machines with remote air condensers you are advised to fit the
condenser directly on a vent facing outside. If possible, put it in an outside
environment sheltered from rain and sunlight.
IMPORTANT: The condenser can be mounted horizontally or vertically
depending on the space available, but you must position it according to
the arrows marked on the outside indicating correct positioning.
The fridge plant’s connections must be made in situ using the copper pipes
(Ø12x1 and Ø16x1 to a max of 5m). This work must be executed by an
authorized qualified BRAVO technician. The pipes must be insulated and
installed in a way to avoid them being damaged.
IMPORTANT: make sure that the cocks situated on the condenser and on the
machine are open before starting the compressor.
This system forces the machine to remain fixed on the spot, therefore provide
for more space at the sides and back for the usual cleaning.
This type of machine, too, must be connected to the water mains according Fig.13
to the usual sanitization procedures. If there is insufficient air condensation in 2-pole or
periods of intense heat, the machine takes in the required amount of water to 4-pole
guarantee correct condensation.
A
CHARACTERISTICS OF THE ELECTRICAL SYSTEM
The system must be provided with:
- Differential switch, either bipolar or quadripolar (fig.13) according to
he type of machine, in conformity with the CEE norms shown in the
(TECHNICAL CHARACTERISTICS) table on page 7.
- earthing system according to CEE regulations
- STARTRONIC PREMIUM models have 30 mA differential
- STARTRONIC PLUS and EXECUTIVE models have 30 mA delayed differential
between 0 and 0300 mS. Fig.14
EQUIPOTENTIAL TERMINAL
If the machine is used with other machines, they must be connected together
with a cable of adequate section, using the threaded pin protruding under
the machine on the rear side (ref. A fig.14). This guarantees equipotentiality
between all the machines.
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TRITTICO TABLE installaTION
INSTALLATION DIAGRAM
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installaTION
TRITTICO FLOOR-MOUNTED
INSTALLATION DIAGRAM
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installaTION
INSTALLATION DIAGRAMFOR AN AVE-
RAGE FLOOR-MOUNTED PLANT
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installaTION INSTALLATION DIAGRAMMFOR AN
AVERAGE PLATFORM-MOUNTED PLANT
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INSTALLATION DIAGRAM FOR A FLOOR- installaTION
MOUNTED PLANT WITH TOWER
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installaTION
INSTALLATION DIAGRAMFOR A REMOTE-

CONTROLLED FLOOR-MOUNTED AIR TRITTICO
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installaTION
ELECTRICAL CONNECTION
The electrical connection must be carried out by professionally qualified andauthorized
personnel.
Before installing a machine mount a switch on the wall with a suitable thermomagnetic circuit
breaker or fuses (c.f. Fig. 13 page 12) the max capacity of which meets the specifications in the
chapter “technical data” Page 7.
Before connecting the machine to the electrical power mains make sure, by checking phase by
phase on the switch terminals, that the feed output from the magnetothermic matches that of input
indicated in the dataplate situated on the rear panel (of side) of the machine.
(Fig.15). Fig.15
1) Installation must be carried out according to the Maker’s
instructions, by professionally qualified and authorized
personnel (BRAVO authorized Technical Assistance Centre)
and according to current regulations. Incorrect installation can
cause damage to the machine, persons or things, for which the
Maker cannot be held responsible.
2) The electrical safety of this appliance is guaranteed only
when the same is correctly connected to an efficient earthing
system as provided for by current electrical safety regulations.
This fundamental safety requirement must be verified; in case
of doubt, request a careful check of the system by professionally
qualified personnel.
The Maker cannot be deemed responsible for any damage
caused due to the lack of an earthing system.
3) Make sure that the system’s electrical capacity is adequate
for the maximum power of the appliance indicated on the
dataplate. In case of doubt see a professionally qualified
person.
4) At the installation of the machine it is necessary to install an
upstream bi-polar switch (for model 122) or three-polar switch
(for all the other models) on which the contact opening is equal or above 3mm (overvoltage
category III) and preferably equipped with fuses equal to the max absorbtion indicated on the
plate. Connection between the switch and the special terminals on the machine must be made
with a rubber cable with wires of adequate section for machine absorption and conforming to
current standards.
5) Make sure that the cable is long enough to enable the machine to be shifted for cleaning.
6) Do not leave the machine pointlessly turned on. Always turn off the machine’s main switch when
the same is not being used.
7) Do not cover the suction or dissipation grids. Keep a suitable distance from walls, objects,
etc...
8) The user must not replace or change, cut or lengthen the machine’s power cable (if the cable
is damaged or needs to be replaced, please contact an authorized Bravo technical assistance
centre).
Fig. 16
Note: After the first working days when the V shaped belts have
reached the maximum of loosening they must be adjusted in order to
avoid slipping of the belts during the effort (call an authorized Bravo
technician). This can be done regulating the bracked motor holder,
should the belts be slack , adjust tautness by operating the special
adjustment device (fig.16 - pos.A)
19
English
initial starting up
Before starting up the machine for the first time, a few basic rules must be followed
(these operations must be even carried out after an long period of machine Fig.17
idleness). Mod.12-122
1) Make sure that the electrical feed matches that written on the dataplate situated
on the back or side of the machine. (Fig. 15 page 19).
2) If the machine is fed with three-phase electrical voltage, make sure that the
motors turn in the right direction. To do this, take the stirrer out of its seat, then
close the cover and carry out the following checks:
A - Models 122, top stirrer turns clockwise (fig.17)
B - Models from 183 to 1020, top stirrer turns anticlockwise (fig.18)
C - All models, whipper turns clockwise (fig. 19). Fig. 18
N.B.: On machines with an inverter, Executive, Business or Startronic Plus type, Mod. 18-120
which controls the whipper motor rotation direction, if the stirrer turns in the right 183-1020
direction this does not necessarily guarantee correct whipper rotation; therefore
make sure that each stirrer and whipper turn correctly. Simply check that rotation is
in the correct direction by pressing the three-pole high-speed button.
Attemzione: If rotation is not in the direction stated above, you need to unplug
the machine, dismount it and simply switch round the black and grey cables. The
motors should then turn in the correct direction.
3) Switch off the machine, unplug it and sanitize it before use, following the
instructions in the chapter on cleaning. Use Vaseline or another food-contact
lubricant to lubricate the sliding components such as the mixer’s rubber seal, the
butterfly valve, etc.
4) Once switched on, the display must show “Ca” on the hot part and “Fr” on
the cold part. The central alphanumeric monitor (where installed) must show the
machine identification message (e.g.: Executive...etc...).
5) The machine is now ready. Select the required work program.

Fig. 19
IMPORTANT:
IT IS GOOD PRACTICE TO TURN OFF THE MAIN SWITCH AT THE END
OF THE WORKING DAY AS THIS WILL PREVENT ANY DAMAGE TO THE
ELECTRONIC SYSTEM DUE TO POSSIBLE DISTURBANCE ON THE LINE
OR VOLTAGE SURGES DUE TO LIGHTING, ETC.. BRAVO S.p.A. CANNOT
ASSUME ANY LIABILITY FOR DAMAGE DUE TO THE ELEMENTS.
20
English
Amount of mixture for the ice-cream in kg.
ATTENTION! The machine must run at low speed with minimum amount.
Optimal machine performance is obtained by working with the above mentioned

maximum amount. If this amount is exceeded, the machine performance decrea-
ses. Vice-versa, a minimum amount lower than that indicated can cause machine
malfunctions or failures.
Refer to the recipe book for the minimum and maximum amounts of the other
recipes (creams, sauces, etc.).
Model
EXTRACTION
When the ice-cream is ready, the machine beeps and the Start button flashes; you
can then press the extraction button to take out the ice-cream.
If the machine does not start immediately at high speed and instead takes time
starting up, this means the electronic control is working properly and gradually
building up the speed to prevent peaks of absorption current. It is also possible to
give additional “stabs” of cold when extracting the ice-cream.
This can help especially in the case of large machines where the cylinder is very
long.
To do this, press the START button to enable the compressor for about 15
seconds.
21
English
BATCH FREEZING TRADITIONAL CONTROL
Over the years many ice-cream control systems have appeared for determining when the whipped
ice-cream is ready. Some of the most used are:
1 -pressure: the pressure exiting the evaporator is controlled. When the return gas pressure to the compressor goes
below a certain value it signals that the ice-cream is ready. Also in this case the connection between the ice-cream and
the physical size measured is rather inaccurate.
Furthermore, good operation of the system is jeopardized if there is a gas leak in the refrigeration system, or a pressure
variation in the system’s water. Therefore, this system works well only in ideal conditions.
2 - Temperature: Temperature is a difficult quantity to measure because it is an indirect measurement. In fact, the
electronic control sensor measures an electric quantity (volts) which must be converted into degrees; therefore,
there can be conversion mistakes. This measuring system requires many checks and calibrations. Furthermore, the
temperature at which the ice-cream is ready depends greatly on the recipe and the ice-cream’s composition.
Sometimes the sensor, which is situated on the bottom of the drum, does not even come into contact with the ice-cream,
and thus wrongly reads the temperature. No single temperature can be established for all types of ice-creams.
3 - amperometric control: These systems measure the power absorbed by the motor during whipping.
This is usually done by measuring the current of one phase and the voltage. In fact, when the icecream becomes ready
for extraction, the motor has more trouble turning than when the ice-cream is in the liquid stage. In this case the current
absorbed by the motor is considerably higher.
Hence a current value can be set in order to indicate a certain degree of thickness in the ice-cream.
The problem with this system is that the value of the current depends on the type of motor; therefore, the adjustment
changes for each type of machine. Variations in the network voltage can un-calibrate the amperometric probe; also,
if you put in a minimal amount of ice-cream, the absorption current (due to the motor’s efforts) will never reach the
required threshold, so this method can also often fail.
THE SYSTEM USED BY BRAVO: IONIC CONTROL
The principles on which the Ionis mea-

ionic system is based are: surer Feeder
Patented
• When still a mix, ice-cream
contains much water which
contains positive and negative ions
(even the mineral salts contained in
Recipient
ice-cream mix ingredients contain Ionis + with wather
positive and negative ions)
• By applying a micro-voltage to
Ionis -
the liquid through two electrodes
(see the above fig.), the positive
ions migrate towards the negative
electrode and vice versa.
This gives the physical phenomenon
called “ionic conductivity”
• Obviously this conductivity can be measured in an optimal way by the electronic card.
When the mix turns into ice-cream there is no longer a liquid but a solid. In a solid there are not enough ions
to allow conductivity.
• One of the ionic control sensors is the cylinder itself (earthing, earth), the others are the two bars inside the cylinder
flange insulated from the plastic material the flange is made of (fig. 20 page 23).
Therefore the principle on which the ionic system is based is that of measuring the quantity of ions, which is maximum
when the ice-cream is in the liquid stage and tends to become insignificant as the ice-cream gradually becomes drier.
IMPORTANT: the “ionic system” only works when the product is in the cylinder.
22
English
IONIC CONTROL
IONIC CONTROL
This new system has none of the disadvantages of previous systems, and does not depend on the
quantity of ice-cream being whipped, the motor driving the whipper, the cooling system, the electrical
mains voltage, and depends very little on the type of ice-cream. In fact, ice-cream with fruit (such as
lemon, strawberry, etc...) contains much water, many minerals and acids, and therefore it has a higher
ionic content than ice-cream based on milk (in fact, fats do not have electric properties).
This system does not require calibration and adjustment operations and the system is
independent to the type of motor, temperature and pressures.
Real sensor Fig. 20

for ionic control
When the door is closed

Sensor contact ionic the ionic “sensor” is active
control
In addition to all this, the ionic system exploits the potential of a new electronic device whose use in
ice-cream machines has been patented by BRAVO:
This concerns the so-called “inverter”, or electronic speed variator. This device makes easy something
that until a few years ago was very difficult, i.e. varying the mixer speed at will.
The “IONIC SYSTEM” therefore offers 2 big advantages:
1 - high speed during the ice-cream forming stage. In this way the overrun, i.e. the amount of air held
by the ice-cream, can be improved.
2 - slow speed in the final ice-cream cooling and consolidating stage, in order to obtain higher
values such as consistency and for always obtaining a dry ice-cream that can be put directly in the
showcase.
These two functions are automatically regulated.
If using automatic ionic control, the ice-cream maker simply has to load the ice-cream
and press “START”, which automatically accelerates and brakes the motor of the whisk in accordance
with the quantity of ions in the ice-cream and can also recognize the type of ice-cream present.
Furthermore, speeding up and slowing down are made by the inverter in a gentle way, i.e. without
any jerking or vibrations.
23
English TRITTICO
DESCRIPTION
12 11 9 32 8 10
15 6
16 7
17
4
18 3
22 23
31
19
20
21
1 2
25
29
27
28
14 26
30
24
English
DESCRIPTION
The machine is made up of:
1- Water-cooled condenser 18- Flange

2- Electric motor 19- Extraction door
3- Electric panel 20- Door lever
4- Gear motor 21- Chute
6- Stirrer paddle 22- “3 paddle” mixer
7- Upper tank 23- Freezing cylinder
8- Drag shaft 25- Compressor
9- Central column 26- Dehydrator filter
10- Cover 27- Gas solenoide valve
11- Butterfly valve 28- Liquid indicator
12- Membrane switch 29- Shelf
14- Fridge group base 30- Liquid receiver
15- Command shaft guide 31- Screw flange closure
16- Locking lever 32- Mixer set up
17- Command shaft
Characteristics:
The Trittico STARTRONIC PREMIUM is a combined machine used to make ice
cream; it is equipped with all basic equipment and is easy to use
Standard accessories:
- screw flange closure lever
- plastic mixer teeth
- fixed ice cream extraction chute
- painted aluminium side panels
- upper tank stirrer
- basic spare part kit (tub supporting shelf, drip tray).
Optional(*):
- manual ionic control (see pages 22-23) - tempering chute (see page 53)
- Slush ice(**) see prog. “Gra” (page 33) - rubber belt
- removable extraction chute - kit 24
- washing shower (see page 52) - air/water condensation
- joint washing (see page 52) - stainless steel panels
- Evo Mix (see page 53) - flavour rack
- metal teeth (see page 52)
- quick flange lever (see page 53)
(*) optional not available for the counter top model
(**) optional available only for models 305/457/610
25
English TRITTICO USE
DESCRIPTION
Standard Control Panel
CONTROL FOR PASTEURISATION CONTROL FOR REFRIGERATION AND

AND COOKING (Red colour) Keys for control- WHIPPING (Blue) Keys for controlling the
ling the heating and cooking tray functions. whipper drum functions
KEYBOARD HOT PARTS
KEYBOARD HOT PARTS

START KEY: This key activates heating and stirring of the top tank and activates the temperature
variation where possible.
STOP KEY: Stops the stirring function and the heating elements. The red STOP key does not
stop the mechanical part concerning ice-cream whipping.
STAR KEY: This multifunction key enables the mixer or the acoustic alarm, in the event the
mixer is not available.
STIRRER KEY: Activates the stirrer/mixer of the pasteurizing tank.
PLUS/MINUS KEYS: These are used to increase or decrease the mix pasteurization
temperature
KEYBOARD COLD PARTS
KEYBOARD COLD PARTS

START KEY: This button enables whisking in the freezer cylinder, then the mixer and the fridge
system, and also allows you to configure the programmed data. When the configured threshold
is reached you will hear the buzzer and the luminous button flashes.
STOP KEY: Stops the execution of any function in the cold part. The blue stop key does not
stop the hot part.
SLOW STIR KEY: This key starts slow mixer speed, usually used for washing the machine
EXTRACTION KEY (valid only for models 305-457-610-1015-1020) : This key enables the
high speed of the mixer.
PLUS/MINUS KEYS: These are used to increase or decrease the ice-cream end of whipping
value.
Attention: Before using the machine, accurately wash and sanitise all the parts that will come into contact with
food (see page 60).
Upon activation of the machine, the display shows messages “CA” (hot side) and “Fr” (cold side). This means that no
alarm is triggered and that the machine is ready for use. The pre-set program for the hot part is “Programmable” (“Pro”),
which is only available for this part, whereas for the cold part, the pre-set program is “High Consistency” (“Cor”).
SLUSH ICE PROGRAM AND/OR MANUAL IONIC CONTROL (OPTIONAL)

With the machine stopped, press (cold part) once. The name of the selected program starts blinking on the
display (cold part). To change program, press (cold part) several times until the name of the program required
is identified:
“Cor” → High consistency (standard)
“GrA” → Slush ice (optional, see page 33 for operation)
“IOM” → Manual Ionic Control (optional, see page 31 for operation)
After a few seconds, the program is selected automatically without pressing any key. The message
“Fr” is displayed again (cold part).
26
English
DESCRIPTION
TRITTICO USE (hot part)

PROGRAMMABLE HEATING (Program “Pro”)
This program enables the product to be heated at the desired temperature.
Press START of the hot part and by pressing again the cooking temperature flashes on the display; this can be modified
by operating the . The temperature can be varied from a minimum of 40°C to a maximum of 115°C.

Program “UUU” ENTIRE QUANTITY: The control logics (machine control unit) analyses only the mixer’s
current absorption and displays the temperature of the ice-cream at all times. Load the product in the lower tub and
press the START button. During the working cycle, press the START button and a flashing value will appear on the
display indicating the ice-cream’s degree of consistency. The value can be set between 1 and 9, and is memorized for
following whiskings. Variation can be carried out at any time during the working cycle.
N.B.: The higher the number, the greater the ice-cream’s degree of consistency.
Warning: The use of the word “consistency” in this case does not refer to a direct result regarding the ice-cream, but to
the effort exerted by the motor, with the possible problems listed on page 22. Whisking continues until the motor has
absorbed the set limit of current. If the value is set too high by mistake, the cycle can be interrupted by pressing the
extraction button. Or, if the set value is too low, press the START button again when the cycle is over to increase the
value and continue with the whisking. The machine must be set at “8” or “9” to start the working cycle. The value can
be decreased after 20 seconds. Values 1 to 4 are usually used for half quantities. The safety values are factory set to
prevent errors. In fact, there is a time limit which stops the whipper even if the set thickness value is not reached.
Program “uuu” 1/2 QUANTITY : This program allows you to change the product extraction temperature. By
pressing START during the work cycle, the cycle end temperature can be viewed on the display. This temperature can
be modified (down to -13) by pressing keys .

with graphics monitor (only optional see page 46-47)
BATCH FREEZING CYCLE (High consistency program “Cor”): The control logics (machine control
unit) analyses only the mixer’s current absorption and displays the temperature of the ice-cream at all times. Load the
product in the lower tub and press the START button. During the working cycle, press the START button and a flashing
value will appear on the display indicating the ice-cream’s degree of consistency. The value can be set between 1 and
9, and is memorized for following whiskings. Variation can be carried out at any time during the working cycle.
N.B.: The higher the number, the greater the ice-cream’s degree of consistency.
Warning: The use of the word “consistency” in this case does not refer to a direct result regarding the ice-cream, but to
the effort exerted by the motor, with the possible problems listed on page 22. Whisking continues until the motor has
absorbed the set limit of current. If the value is set too high by mistake, the cycle can be interrupted by pressing the
extraction button. Or, if the set value is too low, press the START button again when the cycle is over to increase the
value and continue with the whisking. The machine must be set at “8” or “9” to start the working cycle. The value can
be decreased after 20 seconds. Values 1 to 4 are usually used for half quantities. The safety values are factory set to
prevent errors. In fact, there is a time limit which stops the whipper even if the set thickness value is not reached.
“tEM” program: TEMPERATURE : This program allows you to change the product extraction temperature. By
pressing START during the work cycle, the cycle end temperature can be viewed on the display. This temperature can
be modified (down to -13) by pressing keys .
Program “tin”: TIME SYSTEM : With this program it is possible to set an emulsification time by means of a timer.
It is useful, for example, as a safety if a temperature probe or the ionic system probe breaks accidentally. The value
on the display represents the ice-cream’s temperature. Press the START button to start the whisking cycle. Press the
START button a second time to view the time in minutes. This will flash on the screen. You can modify it using the
buttons.
27
English TRITTICO
DESCRIPTION
12 11 9 32 8 10
15 6
16 7
17
4
18 3
22 23
31
19
20
21
1 2
25
29
27
28
26
30 14
28
English
DESCRIPTION
1- Water-cooled condenser 18- Flange

2- Electric motor 19- Extraction door
3- Electric panel 20- Door lever
4- Gear motor 21- Chute
15- Command shaft guide 31- Screw flange closure
17- Command shaft
Characteristics:
The Trittico STARTRONIC PLUS series has the same functions as the STARTRONIC
PREMIUM series with the addition of the ionic system
- basic and advanced ice cream recipes
- screw flange closure lever
- plastic mixer teeth
- fixed ice cream extraction chute
- painted aluminium side panels
- double temperature probe on cylinder
- 3rd generation ionic system
- 1 program for the hot part and 11 programs for the cold part
- basic spare part kit (tub supporting shelf, grease drip tray).
Optional(*):
- 3.3” graphic display (see pages 46-47) - whisk (see page 53)
- 7” touch screen display (see pages 48÷51) - stainless steel panels
- tempering chute (see page 53) - kit 24
- washing shower (see page 52) - air/water condensation
- joint washing (see page 52) - Evo Mix (see page 53)
- metal teeth (see page 52) - flavour rack
- quick flange lever (see page 53) - grey shelf mat
29
DESCRIPTION
Standard Control Panel
CONTROL FOR PASTEURISATION CONTROL FOR REFRIGERATION AND

AND COOKING (Red colour) Keys for WHIPPING (Blue) Keys for controlling the
controlling the heating and cooking tray whipper drum functions
functions.
KEYBOARD HOT PARTS
KEYBOARD HOT PARTS

START KEY: This key activates heating and stirring of the top tank and activates the temperature
variation where possible.
STOP KEY: Stops the stirring function and the heating elements. The red STOP key does not stop
the mechanical part concerning ice-cream whipping.
TASTSTAR KEY: This multifunction key enables the mixer or the acoustic alarm, in the event the
mixer is not available.
temperature
START KEY: This button enables whisking in the freezer cylinder, then the mixer and the fridge
system, and also allows you to configure the programmed data. When the configured threshold is
KEYBOARD COLD PARTS
reached you will hear the buzzer and the luminous button flashes. KEYBOARD COLD PARTS
STOP KEY: Stops the execution of any function in the cold part. The blue stop key does not stop
the hot part.
SLOW MIXING KEY – MULTIPLE SPEED KEY

It is possible to raise or lower the speed by pressing this button and using the keys on the
left and right side of the cold part display. The choice is made between the seven pre-set speeds
+ the eighth which corresponds to the same speed as extraction.
EXTRACTION KEY: Press this button to start the whisk at high speed, excluding the inverter.
Note: if this key is pressed while the mixer is working very consistent ice cream, there may be a
delay when moving from low to high speed.
PLUS/MINUS KEYS: With the machine stopped, press to scroll and change the programs
in the cold part. Once pressed, the name of the program blinks for 3 seconds, then it is saved
automatically and the display shows “FR” again.
Note: the program is not saved if the machine is switched off.
These buttons serves several functions. In particular:
1) They allow you to increase or decrease a flashing digit during configuration.
2) They allow you to increase or decrease the speed of the mixer.
30
English
DESCRIPTION
Attention: Before using the machine, accurately wash and sanitise all the parts that will come into
contact with food (see page 60).
TRITTICO USE (parte calda)

PROGRAMMABLE HEATING
This program enables the product to be heated at the desired temperature.
Press START of the hot part and by pressing again the cooking temperature flashes on the display; this can be
modified by operating the .
The temperature can be varied from a minimum of 40°C to a maximum of 115°C.
TRITTICO USE (parte fredda)

Upon activation of the machine, the display shows messages “CA” (hot side) and “Fr” (cold side). This
means that no alarm is triggered and that the machine is ready for use. The pre-set program for the hot
part is “Programmable” (“Pro”), which is only available for this part, whereas for the cold part, the pre-set
program is “Automatic Ionic Control” (“IOA”).
With the machine stopped, press (cold part) once. The name of the selected program starts blinking
on the display (cold part). To change program, press (cold part) several times until the name of the
program required is identified. After a few seconds, the program is selected automatically without pressing
any key. The message “Fr” is displayed again (cold part) The list of available programs is provided below:
uuu: Temperature tin: Time system
IOM: Manual Ionic System utE: 1/2 tank temperature (not for counter top machines)
HSS: High speed strokes uHS: Half tank high speed strokes (not for counter top machi-
UUU: High consistency (current nes)
control) GrA: Slush ice
IOA: Automatic Ionic System CrE: Custard
To set the machine back to the ice cream function, with the machine stopped, press the same key
until message “IOA” (Automatic ionic system) or “IOM” (Manual ionic system) is displayed.
“uuu” program: TEMPERATURE
This program allows you to change the product extraction temperature. By pressing START during the work cycle,
the cycle end temperature can be viewed on the display. This temperature can be modified (down to -13) by pressing
keys .
“IOM” program: MANUAL IONIC SYSTEM
This uses the NEW TYPE OF CONTROL patented by Bravo as described on page 27. This program, as mentioned
above, checks the consistency and drying of the product and entirely in automatic mode. The only factor that can be
changed is the required degree of consistency; in fact, this depends on the user’s own personal “taste”. It is possible
to configure 15 different degrees of ice-cream consistency, from 1 to 15. Bravo S.p.A. advises you to configure at 1
to 3 for chocolate ice-cream, 5-10 for milk-based ice-cream (cream, vanilla, plain, etc.) and between 10 and 15 for
fruit ice-cream. The consistency value can be modified any time by pressing “START”. The programmed consistency
value blinks on the display. Keys allow you to increase or decrease it. The value is saved automatically. When
the machine emits an acoustic signal, open the ice-cream door to check if the consistency is as required, if it isn’t,
re-close the door, press the START button again and re-set the consistency at a value between 1 and 15. If the ice-
cream attains the required consistency before the end of the cycle, press the extraction button to stop the cycle.
IMPORTANT: the ionic system expressly carries out another important control. In fact it prevents the whipping
process when there is no mix inside the cylinder.
This prevents wasting energy or damaging the machine; in fact, the mixer becomes ruined if
it turns empty on a frozen cylinder.
31
English
DESCRIPTION
In this way, you can avoid wasting energy or damage to the machine due to possible friction between the mixer
and the dry walls of the freezer cylinder. The PLUS model also has the “A 15” alarm.
N.B.: when the mixture temperature reaches 0°C the mixer automatically moves to a higher speed until the
mixture reaches a temperature of –5°C. This happens to increase the ice cream overon.
WARNING: it is not possible to give manual high speed bursts while this program is running.
If the extraction button is pressed, the machine considers the emulsifying program ended and tends to move to
the maximum speed possible according to the level of current absorbed by the mixer motor.
During this program, the speed is selected automatically by the ionic system and the function given by bursts of
high speed is amplified because the mixer works at maximum speed during a whole emulsification period.
The mixer gradually slows down as it finishes whisking, to optimize cooling of the ice-cream.
Do not try to change the speed of this program because ionic control supplies the exact speed for the best
possible emulsification and for optimisation of the electric (less electric energy used by the machine) and
mechanical consumption (less piece wear, therefore less maintenance).
“HSS” program: HIGH SPEED STROKES

The high speed strokes make the temperature homogeneous in cooling mode and allow the product to absorb a
greater amount of air. For this purpose, the high speed strokes should be used when the ice cream is changing
its state (liquid ==> solid), i.e. starting from -3°C down to -7°C by pressing the extraction key. Moreover, the
program allows you to modify the product extraction temperature. By pressing START during the work cycle,
the cycle end temperature can be viewed on the display. This temperature can be modified (down to -13) by
pressing keys .
“UUU”program: HIGH CONSISTENCY (CURRENT CONTROL)

The control logics (machine control panel) analyses the mixer’s current absorption.
Feed the product into the freezer cylinder and press the START button. If you press the START button during
the work cycle a flashing digit appears on the screen to indicate the ice-cream’s degree of consistency. The
digit can be between 1 and 9 and is recorded for future whisking processes. It can be configured at any time
during the work cycle.
N.B.: 1 = least consistent. 9 = most consistent.
Warning: The use of the word “consistency” in this case does not refer to a direct result regarding the ice-
cream, but to the effort exerted by the motor, with the possible problems listed on page 22.
Whisking continues until the motor’s current absorption reaches the configured threshold.
If you accidentally configured too high a value, you can stop the cycle by pressing the extraction button.
If on the other hand the value is too low, you can press the START button again when the cycle ends to increase
the value and continue whisking.
The value must be “8” or “9” for the machine to start the work cycle. You can then decrease it after about 20
seconds. One can generally use a value between 1 and 4 for a half quantity of product.
The Manufacturer also configures safety values to avoid errors. There is in fact a threshold time at which the
whisk stops even if the configured consistency value is not reached.
“IOA” programm: AUTOMATIC IONIC SYSTEM

It is very similar to the “ION” program but has one notable difference: the ideal degree of product
consistency/drying is selected totally automatically.
However, the consistency selected automatically can be modified by pressing START and changing (with
keys ) the displayed values within a range that goes from 1 to 5, where 5 is the maximum
consistency for that type of product. Be careful: this is only possible for a temperature under -6°C. When
it obtains the required consistency, the machine beeps to indicate the cycle has ended. At this point you
can open the ice-cream door and, if the consistency is not satisfactory, close the door again and re-press
the START button, and change the consistency once more between a range of 1 to 25.
32
English
DESCRIPTION
If the ice-cream is as you want it before the end of the cycle, you can stop the cycle by pressing the
extraction button. Bravo S.p.A. advises you to use the automatic ionic program only with the recommended
or maximum quantity of product (never with small amounts) and to always use the “hot” mixture (at least
10°C). Bravo S.p.A. cannot otherwise guarantee the perfect result of the end product. If you need to
produce just a small amount of the product, we suggest you use the manual “ION” ionic system.
Programma “tin”: TIME SYSTEM

With this program it is possible to set an emulsification time by means of a timer. It is useful, for example, as a
safety if a temperature probe or the ionic system probe breaks accidentally.
The value on the display represents the ice-cream’s temperature. Press the START button to start the whisking
cycle. Press the START button a second time to view the time in minutes. This will flash on the screen. You can
modify it using the buttons.
“uTE” program: HALF TANK TEMPERATURE

To be used only for reduced mixture amounts (see minimum amounts on page 21). The program allows you to
modify the product extraction temperature. By pressing START during the work cycle, the cycle end temperature
can be viewed on the display. This temperature can be modified (down to -13) by pressing keys .
“uHS” program: HALF TANK HIGH SPEED STROKES

To be used only for reduced mixture amounts (see minimum amounts on page 21). The high speed strokes
make the temperature homogeneous in cooling mode and allow the product to absorb a greater amount of air.
For this purpose, the high speed strokes should be used when the ice cream is changing its state (liquid ==>
solid), i.e starting from -3°C down to -7°C by pressing the extraction key. Moreover, the product allows you to
modify the product extraction temperature. By pressing START during the work cycle, the cycle end temperature
can be viewed on the display. This temperature can be modified (down to -13) by pressing keys .
Programma “GrA”: GRANITA

“GrA” program: SLUSH ICE The slush ice production temperature ranges between -3°C and -5°C. This
can be varied while the program is running by pressing “Start” and keys .
Low speed mixing is activated from this program. If the temperature drops below 0°C, the compressor
runs intermittently. For extraction, press
“Cre” program: CUSTARD

The pastry cream program starts automatically as soon as you press the START button; the compressor starts
up and works continuously until it reaches a certain temperature, then works intermittently up to the temperature
configured by the user (e.g. 4°C). At this point the cream continues to be stirred until the product is all the exact
same temperature. When whisking has ended, you will hear a beep indicating the cycle has ended.
33
English TRITTICO
DESCRIPTION
5 12 11 9 32 8 10
15 6
16 7
17
4
18 3
22 23
31
19
20
21
1 2
25
29
27
28
26
30 14
34
English
DESCRIPTION
1- Water-cooled condenser 17- Command shaft

2- Electric motor 18- Flange
3- Electric panel 19- Extraction door
4- Gear motor 20- Door lever
5- Graphic monitor 21- Chute
15- Command shaft guide 31- Screw flange closure lever
Characteristics:
The EXECUTIVE PREMIUM model is similar to the STARTRONIC PLUS model.
Due to sophisticated software and to the inverter, it can manage the cooking, cooling
and recipe emulsion processes automatically without errors.
- Inverter
- quick screw flange closure lever
- metal mixer teeth
- removable ice cream extraction chute
- stainless steel side panels
- tank stirrer
- central joint washing and external washing shower
- graphic display
- 10 programs for the hot part and 16 programs for the cold part
- basic spare parts kit (tub support shelf, grease drip tray, flange closing cover, ice
cream outlet door, flange gasket, door gasket, mixer sealing ring, butterfly valve, ice
cream extraction scoop, tapping tube cleaner).
Optional(*):
- whisk (see pages 53) - tempering chute (see page 53)
- 7” touch screen display (see pages 48÷51) - metal teeth (see page 53)
- kit 24 - Evo Mix (see page 53)
- air/water condensation - flavour rack
- grey shelf mat
35
DESCRIPTION
Control panel with graphic monitor
CONTROL FOR PASTEURISATION CONTROL FOR MONITOR AND CONTROL FOR REFRIGERATION AND
AND COOKING (Red colour) ADJUSTMENTS (Green colour) WHIPPING (Blue colour)
Keys for controlling the heating and To program, select and display the Keys for controlling the whipper cylinder
cooking tray functions. various work programs functions.
RED “P” BUTTON: This button allows you to select the various programs for
the pasteurisation and/or cooking part. Use the arrow keys, once you have
pressed this button, to switch from one program to the other.
BLEU “P” BUTTON: This button allows you to select the various programs
for the cooling and/or batch freezing part. Use the arrow keys, once you have
ENTER KEY: This key is used to access the categories and to confirm the
selected program.
ARROW KEYS: These keys allow you to change program
DISPLAY: The 3.3” colour LCD display shows the various communication
messages between the machine and the user. If the ionic system is provided, the
machine displays them acoustically and visually when the ice cream is ready.
36
TRITTICO USE English
DESCRIPTION
START KEY: This button allows you to enable program function. Select one and
then press the button again to program the temperatures and cooking times or
any other heating values as necessary.
KEYBOARD HOT PARTS
KEYBOARD HOT PARTS

STOP KEY: It blocks the selected program, the stirrer and the resistances.
Remember that the red STOP button does not stop the machine part relative to
the ice cream batch freezing.
STAR KEY: This multifunction key enables the mixer or the acoustic alarm, in the
event the mixer is not available.
temperature.
START KEY: Pressing this button enables program function. Select one to
program the temperatures and cooling times or any other consistency values as
necessary. This button serves a dual purpose:
you can press the start button again during ice-cream extraction to enable the
fridge system, which will then run for a few seconds.
KEYBOARD COLD PARTS
KEYBOARD COLD PARTS

TASTO STOP: It stops the execution of whisking or cooling programs selectioned.
The BLUE STOP KEY doesn’t stop the hot part.
SLOW MIXING KEY – FAST MULTIPLE KEY:

Activate the mixer and start at the slowest speed – this speed is ideal for producing
water-ice and/or custard. After having pressed this button , the speed
can be increased or decreased using the key on the left and right of the cold part
display. A choice should be made from among the seven pre-set speeds and the
eighth, which corresponds to extraction speed
EXTRACTION KEY (Mod. 305-457-610-1015-1020): If this key is pressed the

mixer starts immediately at high speed. Note: if the mixer is working with very
consistent ice cream, there may be a delay in the change of speed when this
button is pressed. If this button is pressed while are running, maximum speed is
activated for a few seconds (a particular for those who wish to give the ice cream
some “high speed seconds”). Once the program has finished, or in other words
when the production cycle has been completed, the START key flashes and the
buzzer sounds to warn that the ice cream has reached the programmed value.
Pressing the extraction key activates the extraction program.
PLUS/MINUS KEYS: These buttons serves several functions. In particular:

37
English
DESCRIPTION TRITTICO USE
Legend of the icons hot/cold part
Mark Meaning Mark Meaning
Mixing without heating (hot)
Stop
Low speed mixing (cold)
Warning: alarm
Legend of the icons hot part

Mixing with blender Heating with T° alarm set
Warning: butterfly valve
Heating with mixing
opened
Heating with mixing and
Warning: cover opened (*)
blender
Legend of the icon cold part
High speed mixing Warning: flange opened
Insert chocolate chute Extraction
(*) The cover of the machine should be completely open (not half-opened) so that the board reading is reset, so
taht to avoid the error “upper cover opened”
Attention: Before using the machine, accurately wash and sanitise all the parts that will come
into contact with food (see page 60).
Program selection with “Graphic monitor control panel”

Upon activation of the machine, the display shows messages “CA” (hot side) and “Fr” (cold side). This
means that no alarm is triggered and that the machine is ready for use.
The pre-set program for the hot part is “Programmable”, whereas for the cold part, the pre-set program
is “Automatic Ionic Control”.
To change the pre-set program in the hot part, with the hot part of the machine in STOP mode, press
the red “P” button on the central keyboard. The display shows the list of categories of the programs
available. Use keys to select the category and press “ENTER”. This way, the list of programs
available in that category are accessed. Use keys to highlight the required program and select
it by pressing “ENTER”.
To change the pre-set program in the cold part, with the cold part of the machine in STOP mode, press
the blue “P” button on the central keyboard. The display shows the list of categories of the programs
available. Use keys to select the category and press “ENTER”. This way, the list of programs
available in that category are accessed. Use keys to highlight the required program and select
it by pressing “ENTER”
38
English
DESCRIPTION
Basic programs
“Basic Process” hot part “Basic Process” Cold part

Prog. description Temp. °C Minutes Prog. description Program. valeu
Ice cream 85°C Fixed 85° Not settable Ice Cream Temp. 0 to -13°C
Programmable 40 - 115 Not settable Manual ionic system Consistency 1 - 15
“Pastry Process” hot part High speed shots Temp. 5 to -12°C
Custard 80 - 99 Not settable High consistency Consistency 1 - 9
Bavaroise 80 - 90 Not settable Ionic Automatic Consistency 1 - 5
Lemon cream 80 - 100 Not settable System at time Minutes 1 - 15
Béchamel 60 - 120 Not settable Ice Cream 1/2 tank Temp. 0 to -13°C
Frui ice cream Fixed 65° Not settable High Speed Shots 1/2 tank Temp. 5 to -12°C
Granita Temp. 25 to -7°C
“Pastry Process” Cold part
Custard Temp. 60 to 4°C
Bavaroise Temp. 40 to 8°C
Bechamel Temp. 40 to 4°C
Lemon cream Temp. 50 to 25°C
Programmable Temp. 60 to 2°C
Additional programs with optional slide
“Pastry Process” hot part

Fruit Jelly 4 -120 10 - 25
Meringue fot Macaron 50-80 Not settable
Italian Meringue 80 - 95 Not settable
Swiss Meringue 55 - 70 Not settable
Additional programs with optional whip mixer
“Pastry Process” hot part “Pastry Process” Cold part

Mousseline creme 60 - 99 Not settable Mousseline creme Temp. 40 to 8°C
Butter creme 50 - 95 Not settable Creme au Beurre Temp. 40 to 10°C
Fixed 74 (122-183) Pâte à Bombe Fixed to 38°C
Pâte à Bombe Fixed 77 (305-457) 2 - 10
Fixed 75 (610-1020) Pâte à Bombe chocolat /
Fixed 74 (122-183)
Fixed 77 (305-457) 2 - 10
Pâte à Bombe Chocolat
Fixed 75 (610-1020)
39
English TRITTICO
DESCRIPTION
12 11 9 32 8 10
6
15 5
16 7
17
4
18 3
22 23
31
19
20
21
1 2
25
29
27
28
26
30 14
40
English
DESCRIPTION

1- Water-cooled condenser 17- Command shaft
2- Electric motor 18- Flange
3- Electric panel 19- Extraction door
4- Gear motor 20- Door lever
5- Dispaly 21- Chute
15- Command shaft guide 31- Screw flange closure lever
Characteristics:
The EXECUTIVE model allows you to produce all ice cream mixtures. It is the ideal
machine to make custard, slush ice, Bavarian mousse, ganache, pochè fruit, pâtè à
bombe and chocolate tempering. In gastronomy, it is ideal for preparing sauces and
many other products that must be heated or cooked and simultaneously cooled down
to the required temperature.
- Inverter
- Evo kit with second inverter and tempering chute
- quick screw flange closing lever
- metal mixer teeth
- removable ice cream extraction chute
- stainless steel side panels
- tank stirrer
- central joint washing and external washing shower
- graphic display
- 16 programs for the hot part and 22 programs for the cold part
- basic spare parts kit (tub support shelf, grease drip tray, flange closing cover, ice
cream outlet door, flange gasket, door gasket, mixer sealing ring, butterfly valve, ice
cream extraction scoop, tapping tube cleaner).
Optional(*):
- whisk (see page 53) - air/water condensation
- 7” touch screen display (see pages 48÷51) - Evo Mix (see page 53)
- kit 24 - flavour rack
- grey shelf mat
41
DESCRIPTION
CONTROL FOR PASTEURISATION CONTROL FOR MONITOR AND CONTROL FOR REFRIGERATION
AND COOKING (Red colour) ADJUSTMENTS (Green colour) AND WHIPPING (Blue colour)
Keys for controlling the heating and To program, select and Keys for controlling the whipper
cooking tray functions. display the various work programs cylinder functions.
RED “P” BUTTON: This button allows you to select the various programs for
the pasteurisation and/or cooking part. Use the arrow keys, once you have
BLEU “P” BUTTON: This button allows you to select the various programs
for the cooling and/or batch freezing part. Use the arrow keys, once you have
“ENTER” KEY: This key is used to access the categories and to confirm the
selected program.
DISPLAY: The 3.3” colour LCD display shows the various communication
messages between the machine and the user. If the ionic system is provided, the
machine displays them acoustically and visually when the ice cream is ready.
42
TRITTICO USE English
DESCRIPTION
START KEY: This button allows you to enable program function. Select one and
then press the button again to program the temperatures and cooking times or
KEYBOARD HOT PARTS
KEYBOARD HOT PARTS

any other heating values as necessary.
STOP KEY: It blocks the selected program, the stirrer and the resistances.
Remember that the red STOP button does not stop the machine part relative to
the ice cream batch freezing.
STAR KEY: This multifunction key enables the mixer or the acoustic alarm, in the
event the mixer is not available.
temperature. They allow you to increase or decrease the speed of the mixer.
START KEY: Pressing this button enables program function. Select one to
program the temperatures and cooling times or any other consistency values as
necessary. This button serves a dual purpose:
you can press the start button again during ice-cream extraction to enable the
fridge system, which will then run for a few seconds.
KEYBOARD COLD PARTS

KEYBOARD COLD PARTS
TASTO STOP: It stops the execution of whisking or cooling programs selectioned.

The BLUE STOP KEY doesn’t stop the hot part.
SLOW MIXING KEY – FAST MULTIPLE KEY:

Activate the mixer and start at the slowest speed – this speed is ideal for producing
water-ice and/or custard. After having pressed this button , the speed
can be increased or decreased using the key on the left and right of the cold part
display. A choice should be made from among the seven pre-set speeds and the
eighth, which corresponds to extraction speed.
EXTRACTION KEY (305-457-610-1015-1020): If this key is pressed the mixer
starts immediately at high speed. Note: if the mixer is working with very consistent
ice cream, there may be a delay in the change of speed when this button is
pressed. If this button is pressed while are running, maximum speed is activated
for a few seconds (a particular for those who wish to give the ice cream some
“high speed seconds”). Once the program has finished, or in other words when
the production cycle has been completed, the START key flashes and the buzzer
sounds to warn that the ice cream has reached the programmed value. Pressing
the extraction key activates the extraction program.

43
DESCRIPTION
Legend of the icons hot/cold part

Mixing without heating (hot)
Stop
Low speed mixing (cold)
Warning: alarm
Legend of the icons hot part

Mixing with blender Heating with T° alarm set
Warning: butterfly valve
Heating with mixing
opened
Heating with mixing and
Warning: cover opened (*)
blender
Legend of the icon cold part
High speed mixing Warning: flange opened
Insert chocolate chute Extraction
(*) The cover of the machine should be completely open (not half-opened) so that the board reading is reset,
so taht to avoid the error “upper cover opened”
Attention: Before using the machine, accurately wash and sanitise all the parts that will
come into contact with food (see page 60).

Upon activation of the machine, the display shows messages “CA” (hot side) and “Fr” (cold side).
This means that no alarm is triggered and that the machine is ready for use.
The pre-set program for the hot part is “Programmable”, whereas for the cold part, the pre-set
program is “Automatic Ionic Control”.
To change the pre-set program in the hot part, with the hot part of the machine in STOP mode,
press the red “P” button on the central keyboard. The display shows the list of categories of the
programs available. Use keys to select the category and press “ENTER”. This way, the
list of programs available in that category are accessed. Use keys to highlight the required
program and select it by pressing “ENTER”.
To change the pre-set program in the cold part, with the cold part of the machine in STOP mode,
press the blue “P” button on the central keyboard. The display shows the list of categories of the
programs available. Use keys to select the category and press “ENTER”. This way, the list
of programs available in that category are accessed. Use keys to highlight the required
program and select it by pressing “ENTER”
44
English
“Basic Process” hot part “Basic Process” Cold part
Prog. description Temp. °C Minutes Prog. description Program. valeu
Ice cream 85°C Fixed 85 Not settable Ice Cream Temp. 0 to -13°C
Programmable 40 - 115 Not settable Manual ionic system Consistency 1 - 15
“Chocolate Tempering” hot part High speed shots Temp. 5 to -12°C
White chocolate tempering can be set - see programs booklet High consistency Consistency 1 - 9
Plain chocolate tempering can be set - see programs booklet Ionic Automatic Consistency 1 - 5
Milk chocolate tempering can be set - see programs booklet System at time Minutes 1 - 15
“Pastry Process” hot part Ice Cream 1/2 tank Temp. 0 to -13°C
Custard 80 - 99 Not settable High Speed Shots 1/2 tank Temp. 5 to -12°C
Bavaroise 70 - 90 Not settable Granita Temp. 25 to -7°C
Traditional Ganache 60 - 85 Not settable “Pastry Process” Cold part

Lemon cream 80 - 100 Not settable Custard Temp. 60 to 4°C
Fruit Jelly 4 -120 10 - 25 Ganache Temp. 42 to 26°C
Bechamel 60 - 120 Not settable Bavaroise Temp. 45 to 15°C
Mousseline Cream 60 - 99 Not settable Bechamel Temp. 40 to 4°C
Mousse Fixed 65 Not settable Mousseline Cream Temp. 40 to 8°C
Butter Cream 50 - 95 Not settable Mousse Temp. 40 to 0°C
Fruit Ice Cream Fixed 65 Not settable Butter Cream Temp. 40 to 10°C
Pâte à Bombe Fixed 74 (122-183) 2 - 10 Pâte à Bombe Fixed at 38°C

Fixed 77 (305-457) Pâte à Bombe Chocolat /
Fixed 75 (610-1020)
Lemon cream Temp. 50 to 25°C
Pâte à Bombe Chocolat Fixed 74 (122-183) 2 - 10
Fixed 77 (305-457) Programmable Temp. 60 to 2°C
Fixed 75 (610-1020) English Cream Temp. 50 to 4°C
Meringue for Macaron 50 - 80 Not settable Marshmallow (305 to 1020) Temp. 40 to 25°C
Italian Meringue 80 - 95 Not settable Pâte à choux (optional) Temp. 60 to 75
Swiss Meringue 55 - 70 Not settable Minutes 1 - 15
English Cream small quantity heating autom. Not settable
Marshmallow (305 to 1020) 106 - 115 2-5
Pâte à choux (optional) 90 - 99 Not settable
Programs part hot Programs part cold

(only with optional mixer) (only with optional mixer)
Custard Cream Mixer (80-99 fot) Not settable Soup (305 to 1020) Temp. 40 to 10°C
(305 to 1020) (30-50 cold)
English Cream Mixer (305 Temp. 50 to 4°C
Lemon cream emulsified (90-98 hot) to 1020)
(305 to 1020) (30-50 cold) (2-5 mixer)
Salty Saucce (305 to 1020) Temp. 40 to 10°C
Glacage (305 to 1020) 99 - 110 (2 - 10 emuls.)
(2-5 mixer)
Chocolate Cremeux Reverse 50 - 58 (2 - 10 emuls.)
Cycle (305 to 1020) (2 - 10 emuls.)
Ganache Reverse Cycle (305 (60 - 55 hot) (2 - 10 hot)
to 1020) (40 - 30 Cold) (5-10 mixer)
(2 - 6 mixer)
English Cream Mixer 70 - 90 Not settable
(305 to 1020)
Bavaroise Mixer (305 to 1020) 70 - 90 Not settable
Soup (305 to 1020) 92 - 98 2 - 10
Salty Saucce (305 to 1020) 92 - 98 2 - 10
45
English OPTIONAL MONITOR GRAPHIC
DESCRIPTION
RED “P” BUTTON: This button allows you to select the various programs for the
pasteurisation and/or cooking part. Use the arrow keys, once you have pressed this
button, to switch from one program to the other.
BLEU “P” BUTTON: This button allows you to select the various programs for the
cooling and/or batch freezing part. Use the arrow keys, once you have pressed this
button, to switch from one program to the other.
ENTER KEY: This key is used to access the categories and to confirm the selected
program.
DISPLAY: The 3.3” colour LCD display shows the various communication messages
between the machine and the user. If the ionic system is provided, the machine displays
them acoustically and visually when the ice cream is ready.
START KEY: This key activates heating and stirring of the top tank and activates the
KEYBOARD HOT PARTS
KEYBOARD HOT PARTS
temperature variation where possible.
STOP KEY: Stops the stirring function and the heating elements. The red STOP key
does not stop the mechanical part concerning ice-cream whipping.
STAR KEY: This multifunction key enables the mixer or the acoustic alarm, in the event
the mixer is not available.
temperature
46
English
DESCRIPTION
START KEY: This button enables whisking in the freezer cylinder, then the mixer and the fridge system,
KEYBOARD COLD PARTS
and also allows you to configure the programmed data. When the configured threshold is reached you
KEYBOARD COLD PARTS

will hear the buzzer and the luminous button flashes.
STOP KEY: Stops the execution of any function in the cold part. The blue stop key does not stop the
hot part.
SLOW MIXING KEY – MULTIPLE SPEED KEY

It is possible to raise or lower the speed by pressing this button and using the arrow keys on the left
and right side of the cold part display. The choice is made between the seven pre-set speeds + the
eighth which corresponds to the same speed as extraction.
EXTRACTION KEY: Press this button to start the whisk at high speed, excluding the inverter.
Note: if this key is pressed while the mixer is working very consistent ice cream, there may be a delay
when moving from low to high speed.
TRITTICO USE (cold parts)

Upon activation of the machine, the display shows messages “CA” (hot side) and “Fr” (cold side). This means
that no alarm is triggered and that the machine is ready for use.
The pre-set program for the hot part is “Programmable”, which is only available for this part, whereas for the
cold part, the pre-set program is “Automatic Ionic Control”.
To change the pre-set program in the cold part, with the machine in STOP mode, pess the blue “P” button on
the central keyboard. The display shows the list of categories of the programs available. Use keys to
select the category and press “ENTER”. This way, the list of programs available in that category are accessed.
Use keys to highlight the required program and select it by pressing “ENTER”.
The list of available programs is provided below:
BASIC PROGRAMS PASTRY PROGRAMS

Cream flavoured ice cream (temp. control) Custard
Manual Ionic System
High speed strokes
High consist. (current control)
Automatic Ionic System
Time system
Slush ice
1/2 tank cream flavoured ice cream
1/2 tank high speed strokes
47
English OPTIONAL MONITOR TOUCH
DESCRIPTION
Control panel with touch monitor (optional)
KEYBOARD HOT PARTS

KEYBOARD HOT PARTS
START KEY: This button allows you to enable program function. Select one and then press
the button again to program the temperatures and cooking times or any other heating values
as necessary.
STOP KEY: It blocks the selected program, the stirrer and the resistances. Remember that
the red STOP button does not stop the machine part relative to the ice cream batch freezing.
STAR KEY: This multifunction key enables the mixer or the acoustic alarm, in the event
the mixer is not available.
temperature. They allow you to increase or decrease the speed of the mixer (only Exec Evo).
START KEY: Pressing this button enables program function. Select one to program the
temperatures and cooling times or any other consistency values as necessary. This button
serves a dual purpose:
you can press the start button again during ice-cream extraction to enable the fridge system,
which will then run for a few seconds.
KEYBOARD COLD PARTS
TASTO STOP: It stops the execution of whisking or cooling programs selectioned. The BLUE
KEYBOARD COLD PARTS
STOP KEY doesn’t stop the hot part.
SLOW MIXING KEY – FAST MULTIPLE KEY: Activate the mixer and start at the slowest
speed – this speed is ideal for producing water-ice and/or custard. After having pressed this
button, the speed can be increased or decreased using the key on the left and right of
the cold part display. A choice should be made from among the seven pre-set speeds and the
eighth, which corresponds to extraction speed.
EXTRACTION KEY (mod. 305-457-610-1015-1020): If this key is pressed the mixer starts
immediately at high speed. Note: if the mixer is working with very consistent ice cream, there
may be a delay in the change of speed when this button is pressed. If this button is pressed
are running, maximum speed is activated for a few seconds (a particular for those who wish
to give the ice cream some “high speed seconds”). Once the program has finished, or in
other words when the production cycle has been completed, the START key flashes and the
buzzer sounds to warn that the ice cream has reached the programmed value. Pressing the
extraction key activates the extraction program.
48
English
DESCRIPTION
“Touch screen monitor control panel” Introduction explanation
The state of the art 7” colour touch screen monitor allows easy and intuitive machine operation. The
monitor is divided into various sections (see figure below): the “Machine Status”, where alarms and
machine operating status are displayed, and “Programs”, where the name of the program, operation
in progress and a progress bar are displayed. The “Menu” section displays the icons that allow you
to access the various functions of the system. Depending on the program operation, the icons in the
“Menu” section may not be available. This happens when the icons appear with a dark grey colour.
If the icons are available, touch the required icon with your finger to activate the function. To select
the programs in the hot or cold part see pages 50-51.
TOUCH SCREEN MONITOR KEYBOARD
Information on the Program description box -

active alarm hot part. The red scroll bar
displays the program status
Status box hot It displays the
part. It displays list of programs
the alarms and of the hot part
the machine
operating status
Blocked screen
to allow machine
cleaning.
Descriptive
image of
the machine Machine setting
status box used by a
Bravo authori-
sed technician
Status box cold
part. It displays
the alarms and It displays the
the machine list of programs
operating status of the cold part
Program description box - cold
part. The blue sliding bar
displays the program status
49
English Program selection with touch
DESCRIPTION
screen monitor (hot part)
Click on the red icon to display the ca-

tegory library
Press the icon of the required category, hich

can be ice cream, pastry, etc....
Click on icon or to scroll the list of

programs in the selected category
Select the required program.
To consult the program, click on icon .
Press to exit Click on to confirm the

selected program
50
Program selection with touch
English
DESCRIPTION
screen monitor (cold part)
Click on the blue box to display the list of

programs of the hot part.
Press the icon of the required category, which

can be ice cream, pastry, etc....
Click on box or to scroll the list of

programs in the selected category
Select the required program.
To consult the program, click on icon .
Press to exit Click on to confirm the

selected program
51
English
wASHING Optional “washing shower -
Fig. 23 joint washing”
Optional “washing shower - joint washing”
A silicone rubber sealing ring is mounted on the final part of the mixer to
close the hole on the bottom of the cylinder (fig. 70 page 67). This sealing
ring must be changed at least once a year or when tightness is no longer
guaranteed. The machine is equipped with an internal duct connected to
the discharge tube of the drip tray placed under the machine to clean the
ice cream/liquid drops deposited inside the joint. Fouling may be found in
the joint and in the discharge tube due to stagnated ice cream/liquid. This
can damage the internal parts of the machine, such as the joint bearings.
Therefore, clean these parts every day (or at least at the end of the working
day), in order to keep them intact and efficient. For this purpose, strictly
comply with the indications below:
- STEP 1 Pick up the shower-shaped tap (optional fig.23).
- STEP 2 Place the shower spout inside the hole in front of the machine
(fig. 24)
Fig. 24 - STEP 3 Press button “abilitazione erogazione acqua” [water supply
enabling] (fig. 25) to enable the solenoid valve.
- STEP 4 Press the handle on the shower for a few seconds until the drip
tray is full (fig.26).
- STEP 5 Empty the drip tray placed under the machine (Fig. 27).
- STEP 6 Press button “abilitazione erogazione acqua” [water supply
enabling] (fig. 25) to disable the solenoid valve.
ATTENTION! The gun supplied must be used only to clean the joint,
inside the upper tank or the freezer cylinder (fig. 28). Do not use it to
clean the external parts of the machine. Improper use of the gun may
Fig. 25 cause infiltrations and damage the electrical and electronic part of the
machine.
Do not use the gun with water for sanitisation.
Bravo S.p.A. declines any liability for problems due to failure to comply with
these procedures, which may alter the food due to lack of cleanliness.
Fig. 26 Fig. 27 Fig. 28
“Metal teeth” (optional)

Fig. 29
The metal tooth (or scraper) (fig. 29) guarantees long durability and
long lasting efficiency.
It guarantees excellent scraping performance at low temperatures,
especially on ice, and low energy consumption.
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“Evo Mix” (optional)
Thanks to the new Bravo patent, Trittico® is the only multi-purpose machine
equipped with a hand blender (fig. 30), a steel triple-blade knife and a capacity Fig. 30
of 12000 RPM (rev/min). This patent uses the physical principle by which the
horizontal movement of the Trittico stirrer brings the product requiring blending
towards the blades and therefore ensures the same efficiency as the vertical
movement of any good quality hand blender.
The machine is designed to provide maximum operator safety with a system
that avoids accidentally turning it on, by which the mixer can only operate if all
of its parts are assembled correctly. The machine allows you to program the
automatic mixer operation for a time that ranges from 1 to 5 minutes.
“Flange closure lever” (optional)

Fig. 31
The new stainless steel flange closure lever (fig. 31) changes its shapes to
facilitate the operator in opening/closing the flange.
“Whisk mixer” (optional)

Fig. 32
The stainless steel whisk mixer (fig. 32) guarantees perfect automatic emulsion
of the products (Bravo patent).
The whisk must be inserted in the Trittico lower tank to make perfect creams
and mousse, butter cream, meringue, etc.
“Tempering chute” (optional)

The tempering chute (fig.33) is used to extract the products directly from the Fig. 33
upper tank without dirtying the cooling cylinder.
Functional for the extraction of marmalades, jams, toppings, fruit jellies,
tempered chocolate, etc., the chute is made with material compatible with food
that does not affect the extracted product temperature. Moreover, it prevents
products (such as chocolate) from starting to cool down when descending and
from depositing on the chute.
The chute is equipped with:
1. a crescent-shaped scoop to remove chocolate residues
2. a chute sealing ring on the spare cylinder hub.
“Insight” (optional) Fig. 33/A

A cutting-edge system that connects your machine rela-time to the Bravo
headquarter, a guarantee of immediate support at the your service H24.
53
English
WASHING AND
MAINTENANCE
Fig. 34
WASHING AND DISINFECTING THE MACHINE
You must clean the machine at the end of each work cycle and after any period of
downtime greater than 24 hours, prior to starting it up again.
To wash the machine we recommend you use detergents and sanitising products
suitable for equipment in the food industry, that can safely come into contact with
food, recognised by FDA CFR 178.1010 and compatible with the materials used to
construct the machine.
Carefully follow the dosage and instructions for use shown on the package of your
product. Never leave any water and sanitising product in the tub.
After washing or disinfecting the machine, carefully rinse all its parts with abundant
water.
We recommend NOT to use detergent or sanitising products that contain even
posizione chiusa
the smallest amount of one of the following ingredients: CHLORINE, ALCOHOL,

TENSOACTIVE, AMMONIUM SALTS, PHENYL PHENOL, ALCHIMIL-
ISOCHINOLINE, CHLOREXIDINE, CETRIMIDE.
THE COMPANY BRAVO SHALL NOT BE HELD RESPONSIBLE FOR ANY
DAMAGE CAUSED BY THE IMPROPER USE OF DETERGENTS OR SANITISING
PRODUCTS.
Fig. 35
WASHING AND DISINFECTING THE MACHINE
Make sure that your Technician has correctly connected the machine to
the drinking water system of your laboratory (see chapter INSTALLATION);
remember that the drinking water system should be linked to the topmost
connection, located behind the machine (Fig. 34).
Make sure that the butterfly valve (fig. 35) is closed, then fill 2/3 of the upper tank
Fig. 36 with water using a bucket.
WARNING: USE ONLY POTABLE WATER
Press the “START” button (fig. 38 rif. A) della parte calda per dare inizio al
riscaldamento dell’acqua e all’agitazione del mescolatore superiore.
Press “START” to display the set heating temperature; press buttons (fig.
38 ref. B) to increase (fig. 38 ref. C) or decrease the heating temperature.
For washing do not you set a higher temperature of about 40°- 45° C (104-113
°F).
Fig. 37 Once the set temperature has been reached, open the butterfly valve (fig. 36) and
let part of the hot water flow downwards from the top tub to the bottom cylinder.
Press the low-speed button (fig. 39 rif. D) to make the mixer rotate slowly and
rinse everything.
After 10-15 seconds open the ice cream outlet porthole (Fig. 37), discharge the
water into a bucket and pour it into the sink, repeat the whole operation in order
to ensure better rinsing.
“Hot part” keyboard “Cold part” keyboard
Fig. 38 D Fig. 39
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WASHING AND
DISASSEMBLING AND RINSING MAINTENANCE
REMOVABLE PARTS OF THE MACHINE
It is extremely important to keep the machine clean. It is good practice to check how each component
is fitted before dismantling it – so you will be able to assemble it again easily afterwards.
We advise you to clean the moving parts with a bowl or bucket of water that is warm (at 30-35°C) or
at least not scalding hot, containing a percentage of detergent as specified by the manufacturer or as
much as necessary, without exaggerating.
Half-fill a washbasin in the same way with warm water (at 30-35°C) and detergent, preferably using
a double washbasin with drip-hole.
Wash the components, dry them and then put them back after cleaning the rest of the machine.
IT IS STRICTLY FORBIDDEN TO WASH THE PLASTIC COMPONENTS IN THE DISHWASHER.
Bravo Sp.A. cannot assume liability for illness due to non-compliance with the basic cleaning rules
and sanitization procedures that could affect the quality of the food.
Fig. 40 REMOVING MOBILE PARTS AND CLEANING

Cleaning the machine is extremely important, in view of its use in
the food sector.
Bravo S.p.A. assumes no responsibility for illness due to
alteration or mutation of food resulting from poor cleaning,
use of cleaning products not suited to the context, or use in
contaminated environments.
At this point, disassemble the parts to be cleaned. These must
be washed again and made sound with hot water and degreasing
products (always use products suitable for the food sector).
Fig. 41 The complete and total cleaning of utensils and tanks must be
carried out with a plastic sponge (not with ferrous material) rinsing
with water. Dry all the wet parts with hygienic materials.
Warning: unplug the machine and make sure the moving parts
are at complete standstill before servicing or cleaning and
coming into contact with the various motorized components.
REMOVING TOP COVER
Bring the cover to the upright position so that the bottom ends
(where the hooking hinges are situated) touch the steel top. Push
the same towards the back of the machine making it turn on the
hooking hinges until completely released. (fig.40)
FITTING TOP COVER
Hold the cover by the sides using both hands, match the cover
seats with the hinges situated on the steel top, fit the seats in the
hinges and using force, push the hinges in until reaching the final
seat.(fig. 41).
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WASHING AND
MAINTENANCE
Fig. 42
DISMANTLING THE WHISKING UNIT
Model 122:
Take off the cover and extract the top whisking unit.
To dismantle the top whisking unit, turn the whisk anti-clockwise until it
comes off the spinner. Hold the whisk with your hand and take it out of the
container. To remove the blade, turn it clockwise to the point the blade’s
coupling meets the grooves then push the blade towards the centre (fig.
42).
To assemble it again, follow the above instructions in reverse order.
Model 183-305-457-610-1015-1020 Fig. 43

To remove the blades, turn them anti-clockwise to the point the hinges meet
the grooves of the whisk, pull up the blades and remove them (fig. 43).
CHECK THE EXACT ASSEMBLY OF THE BLADES (fig. 44)
To remove the bottom sliding blocks, hold the whisk with one hand and use
the thumb on your other hand to press the sliding block outwards from the
centre and slide it out of its place (fig. 45).
FITTING THE STIRRER (fig. 46-47)

Once the stirrer with all its parts is assembled, insert it in the top tank.
Turn the side blades inwards so that, folding on themselves, they do not Fig. 44
touch the tank.
Insert the stirrer in the tank, passing the stirrer shaft through the stirrer
hole (fig. 46 Mod. 122) (fig. 47 Mod. 183-305-457-610-1015-1020); turn the
blades in the opposite direction to the first ones until they touch the side of
the tank.
The flavour basket must be inserted in this stage (fig. 46-47).
Fig. 47 Fig. 46 Fig. 45
Assembly / Disassem- Assembly / Disassembly

bly Mod. 183-305-457- Mod. 122
610-1015-1020
REMOVING THE BUTTERFLY CONTROL LEVER (fig. 48)
The butterfly valve is supported in its seat by the control lever, which also secures the OFF horizontal
closing position and the ON vertical opening with special stops. To go from the OFF position to the ON
position, release the safety lever(Rif. A fig. 48) and turn it anticlockwise 90° (fig. 49).
To clean the parts carry out as follows:
1) turn the lever to 45° (fig. 50);
2) pull it towards you (fig. 51);
3) then completely remove the shaft and using two fingers also remove the “butterfly” valve from the tank
hole (fig. 52).
PLEASE NOTE:
The safety lever (fig. 53) can be removed, and likewise the OR seals (fig. 54) for
better cleaning.
IMPORTANT: correctly refit the OR seals before refitting the control shaft.
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English
WASHING AND
MAINTENANCE
Fig. 48 Fig. 49 Fig. 50
off on
Fig. 51 Fig. 52 Fig. 53
Fig. 54 Silicone Black Silicone
Fig. 55 DISASSEMBLING THE FLANGE AND BEAM OF THE BATCH

FREEZER WITH SCREW CLOSURE (fig. 55)
Unscrew the handle fastening the flange (fig. 55 Rif. A) anticlockwise, until it
turns outwards (fig. 56).
Open the flange until the support bar is fully turned, then firstly remove the
flange from the bar seat (fig. 57) then lift the bar until the pin comes out of the
hinge seat (fig. 58).
Fig. 56
Fig. 57 Fig. 58
ASSEMBLING THE BEAM AND FLANGE OF THE BATCH

FREEZER WITH SCREW CLOSURE
To fit, insert the bar in the hinge holding it to the machine (fig. 58 Rif. B), take the flange complete with
its detachable parts, match the flange pin with the bar hole and pull the flange towards the hole stop
making sure it closes perfectly on the cylinder.
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WASHING AND
MAINTENANCE
Fig. 59 Fig. 60
DISASSEMBLING THE FLANGE AND

BATCH FREEZER BEAM WITH LEVER
CLOSURE(Optional) (fig. 59)
Lift the lever that locks the flange (fig. 59).

Fig. 61 Fig. 62 Open the flange until the beam that supports it is fully rotated
(fig. 60). Remove the first flange from the beam seat (fig. 61)
and then lift the beam until the pin exits from the hinge seat
(fig. 62).
ASSEMBLING THE BEAM AND FLANGE OF THE

BATCH FREEZER WITH LEVER CLOSURE (Optional)
Insert the beam in the hinge that supports the machine (fig. 63); make the pin of the flange (equipped
with its removable parts) coincide with the beam hole and pull the flange towards the hole limit switch.
Make sure that its closure is perfect and adheres to the cylinder. Lower the lever.
Fig. 63 REMOVING AND FITTING

THE HOPPER COVER (fig. 63)
Bring the cover to open position at 45°, holding it and pulling it upwards until
completely released.
To fit, insert the cover pins in their seats in the flange and push the pins in hard
until end of travel in the special sat.
Fig. 64 Fig. 65 REMOVING THE ICE-CREAM

EXTRACTION DOOR
This operation must be carried out with the flange
removed from the bar.
Open the door and turn it from the centre towards
your right, gripping the hinge.
When the plastic door touches the flange hopper,
pull outwards to extract it drawing it from the pin
releasing the closing lever and ice-cream door. (fig.
64). Fitting is done by carrying out the above in
reverse order.
Fig. 66
REMOVING THE MIXER
After removing the flange, hold the end of the mixer’s blades (fig. 65), twith both
hands, pull outwards reasonably firmly to slide it out of the cylinder. When the
mixer is half way out, hold the blade vertically with one hand so that it does not
fall when it comes free (fig. 66).
Be careful however as the mixer is heavy and has extremely sharp edges.
58
English
WASHING AND
MAINTENANCE
REMOVING MIXER TEETH Fig. 67

Place the mixer horizontally on a firm surface (fig. 67). Hold with one
hand the blade from which you wish to extract the tooth, grasp the tooth
with the thumb and index finger of your other hand and pull this outwards
(fig. 67).
Warning: Handle the teeth with care to avoid wounding yourself.
FITTING MIXER TEETH
The mixer teeth are all the same, so there is no problem even if they get
mixed up in washing. Place the mixer flat down on a solid table and grip
the mixer blade. Fit the 5 mm tooth in its seat. Place the left-hand spring
of the tooth against the mixer (as illustrated in fig. 68) and press the tooth
firmly into place (fig. 69). Fig. 68 Fig. 69
At this point make sure that the tooth slides easily in its seat and that the
spring, on reaching the end of travel, blocks its exiting. Also remove and
wash the seal (fig. 70).
Fig. 70
DISMANTLING THE WHISK BLADES (Optional)

Place the whisk horizontally on a firm surface (fig. 75), turn the blade with one
hand as shown in fig. 74 and push it out with your free hand (fig. 76 and fig.
71). Scrub the blade housing carefully with a cleaning brush, as illustrated in
fig. 72.
Fig. 71
Fig. 74
Fig. 76
Fig. 72 Fig. 75
ASSEMBLY OF THE WHISK BLADES (Optional)

Place the whisk horizontally on a firm surface, as before, insert the blade in the
whisk mixer housing (fig. 73) and push it to insert the pin on the blade in the slit
of the housing. Do the same with all the blades.
Fig. 73
59
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WASHING AND
MAINTENANCE
MIXER ASSEMBLY
Put the mixer in the cylinder after you have fitted the teeth (fig. 77).
Push the mixer down to the base of the cylinder, making sure each tooth goes in. When you have
done, there should be a gap of at least 7 mm between the mixer and the edge of the same cylinder,
leaving the space required for entering the closure flange (fig. 78). Turn the mixer anti-clockwise to
make it easier to fit in.
Fig. 77 Fig. 78
MUST ENTER
BY ABOUT 7 mm
WHISK ASSEMBLY (Optional)

Once the blades are fitted, place the whisk into the cylinder.
When placing the whisk, make sure that the blades fit in and turn the whisk counterclockwise, (fig.
79) until it is at its seat. There should be about 12 mm distance between the whisk disk and the edge
of the cylinder (fig. 80).
Fig. 79 Fig. 80
MUST ENTER
BY ABOUT 12 mm
MACHINE STOPPED
Should you decide not to use the machine for a long period of time (more than 1 month), you are
advised to unplug the power cable and, if the machine is connected to the mains water, close the
water valves to avoid unnecessary loss of water.
You are also advised to protect all parts of the machine that could pose a risk, especially to children
and people not experienced in its use.
IMPORTANT: If the machine is kept in an environment where the temperature is under 0°C, drain
out all the water in the pipes to avoid any ice-related damage (to be done by an authorized Bravo
technician).
When you wish to put the machine back into operation, carry out the instructions stated above.
60
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WASHING AND
MAINTENANCE
PARTS ESPECIALLY PRONE TO WEAR
PARTS FOR LUBRICATION
Joint for lubrication
WASHING THE IONIC CONTROL SENSORS (optional) (fig. 81)

It is important to keep clean the two contact sensors enabling ionic control (where applicable).
Clean the contacts – the one at the base of the flange and the other at the start of the slide (as illustrated
below) – with hot water and a clean sponge, keeping the flange open or closed. They must both be
perfectly clean to ensure optimal contact.
Fig. 81
61
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PROBLEM SOLVING
Alarms and diagnosis
In the event of problems, strictly comply with the instructions displayed. In the event of doubts, unplug
the machine and call the Bravo Technical Assistance Service).
Machines equipped with graphic or touch screen display the description of the triggered alarm.
Below is a list of alarm messages and relative descriptions which can be shown on the 7 segments
display of the hot and cold part.
ABBREVIATIONS AND ALARMS - HOT PART
▬ CA Appears upon activation of the machine and indicates that everything is running properly.
▬ CS Indicates the tank cover is open; this prevents the stirrer from running properly.
▬ FF Indicates that the butterfly valve is open; this prevents the heating resistances from running
properly. If the butterfly valve and the cover are open, the buzzer indicates that 2 different alarms are
triggered.
▬ A5 Indicates that the protective circuit breaker of the stirrer gear motor is triggered or that the
inverter is in error mode.
▬ A16 Indicates memory problems - contact a Bravo authorised technician.
▬ S0 Heating tank mixture probe failure, the probe is connected to terminals s0+ and s0-.
▬ S3 “res” resistance probe failure, the probe is connected to terminals s3+ and s3-
▬ S5 Tank wall mixture probe failure
▬ S6 Condenser water inlet probe is defective (only with optional Wifi)
▬ S7 Condenser water outlet probe is defective (only with optional Wifi)
▬ FCS Indicates that both the upper tank cover and the butterfly valve are open
▬ rSA Indicates that the upper tank resistances are on and that the stirrer is off
▬ CtA Indicates that the compressor is on and that the stirrer is off
▬ ECA Default CA program error
▬ In1 Inverter not found
▬ rIC Recipe error
▬ --- Mixer not positioned
▬ EEP Error reading the memory card
▬ NcH Memory card compatibility error
▬ FLA The memory card is not present or is damaged
▬ rES Anomaly to the resistance control system (only Startronic Premium mode)
62
English
ABBREVIATIONS AND ALARMS - COLD PART
▬ FR Usually, it appears upon activation and it indicates that everything is running properly.
▬ P1 Indicates that the door of the batch freezer cylinder is open. This prevents the batch freezer
from starting.
▬ PS Indicates that the safety pressure switch is triggered.
▬ A3 Indicates that the protection circuit breaker of the compressor motor is triggered.
▬ A4 Indicates that the protective circuit breaker of the mixer motor is triggered or that the inverter is
in error mode.
▬ A15 Ionic system failure. Make sure that the mixture is inside the batch freezer cylinder
▬ S1 “ice” ice cream probe failure, the probe is connected to terminals s1+ and s1-
▬ S2 “gas” probe failure, the probe is connected to terminals s2+ and s2- This probe is not used in
the Trittico Startronic and Startronic Plus, which is replaced by a resistance.
▬ S4 Front “ice” ice cream probe failure
▬ Lop Indicates lack of refrigerant gas in the cooling system.
▬ tAM Indicates current overload on the mixer motor.
▬ CnE Indicates that the compressor is on and that the mixer is off
▬ EFr Default FR program error
▬ In2 Inverter not found
▬ rIC Recipe error
▬ A18 TA probe failure
▬ A19 Ionic probe interrupted
▬ Ion Verification of ionic system calibration
63
English
TROUBLESHOOTING
PROBLEM AND SOLUTION OF ELECTRICAL NATURE

FAILURE SOLUTION
A4 and A5 alarms sometimes Check the power supply network and
occur simultaneously. working order of the plug’s fuses.
FAILURE SOLUTION
Alarm A3 appears on the display Check that the water inlet and outlet
of the cold part. tubes are not obstructed or twisted.
Wait for 15 minutes and if the problem
persists, request the assistance of an
authorized Bravo technician.
FAILURE SOLUTION
Alarm A4 appears on the display If the machine in question is a
of the cold part. STARTRONIC model, wait for around 15
minutes for the motor to cool down.
If the machine in question is a PLUS or
EXECUTIVE model, press the red reset
button on the back of the machine (the
1015-1020 model has the reset button on
the side panel). If the problem persists,
request the assistance of an authorized
Bravo technician.
FAILURE SOLUTION
Alarm A5 appears on the display If an EXECUTIVE model, press
of the hot part. the red reset button, or if a
STARTRONIC and PLUS model,
wait for around 15 minutes or
request the assistance of an
authorized Bravo technician.
FAILURE SOLUTION
Alarm E0 appears on the display Ice-cream can still be made, but
of the cold part if the machine is a EXECUTIVE
model, programs cannot be used at
temperatures 1, 3 and 5.
64
English
FAILURE SOLUTION
If alarm PS appears on the Check that the water inlet and outlet tubes
display of the cold part. are not twisted and that the water taps are
open.
FAILURE SOLUTION
During the whisking cycle, the Check working order of the fuse on the
compressor works but the whisk circuit card. (Rif. C fig.5 pag.8)
does not turn.
FAILURE SOLUTION
Press the stirring button on the The machine’s memory has been
hot part to activate high speed deprogrammed, request the assistance of
for removing the ice-cream. an authorized Bravo technician.
FAILURE SOLUTION
Once the ice cream batch - If this happens in a STARTRONIC machine,
freezing program has started, make sure that the consistency value is set
the mixer runs but the machine at 9. If the problem persists, contact a Bravo
does not cool authorised technician
- If this happens in a PLUS and EXECUTIVE
machine, make sure there is product in the
machine, the flange is closed correctly and
that this contacts the consistency sensor.
If the problem persists, temporarily set
the timer program to complete the work
cycle and then contact a Bravo authorised
technician.
FAILURE SOLUTION
You press the high speed -For the PLUS, and EXECUTIVE models
extraction button (cold part) but please consult page 21 of this handbook.
the product takes its time coming Check the mixer turns clockwise
out. -if it does not, invert the black and grey
cables in the current connector (call an
authorized Bravo technician).
65
English
PROBLEM AND SOLUTION OF MECHANICS AND
REFRIGERATING NATURE
FAILURE SOLUTION
The compressor works, the machine A) Verify that the water inlet and outlet pipes
does not cool. are not bended
B) Poor functioning of the solenoid valve
(fig. 82 Pos.1). Check the voltage reaching
the valve, also check the coil, if it is
burnt, replace it (call an authorized Bravo
technician).
C) Insufficient quantity of FREON gas. To
check this, lift the cover of the liquid indicator
(fig. 82 Pos. 2). The passage of liquid gas to
the compressor in motion, must be “linear”
with the presence of gas bubbles at the
start of the cooling cycle (usually the liquid
indicator is half filled).
If the FREON gas level is too low, before
topping-up find out what caused the
leakage. The amount of gas to be put into
the completely empty circuit is given in the
table “TECHNICAL CHARACTERISTICS”.
Fig. 82
MACHINE WITH AIR/WATER CONDENSER

FAILURE SOLUTION
Bad condensation The cause can be determined by:
A) Dirty condenser. Clean the condenser
periodically;
B) Hindrance blocking the free flow of air
or machine in place that is too hot. Put the
machine in a cool place with the condenser
side provided with openings for discharging
the air, free of hindrances (walls or other,
see page 13);
C) Fan blocked. Disassemble and, if
necessary, replace the fan (call an authorized
Bravo technician).
Machines with mixed air/water condenser can also work in places with high temperatures. The addition
of water compensates for insufficient condensation, increasing efficiency and reducing condensation
pressure.
66
English
FAILURE SOLUTION
Bad condensation, the The security manostat has intervened.
compressor starts and it stops This can be determined by:
after some minutes A) Closed water taps
B) Insufficient water pressure and flow
C) Inlet water too hot
D) Machines’ water connection pipe blocked
or bended
FAILURE SOLUTION
Water leak from washing Scale deposits inside the electrovalve (fig.
spray inside the tank 83 pos.1). Request the assistance of an
Fig. 83 authorized Bravo technician.
DO NOT discharge the FREON GAS in the environment

WHISK
FAILURE SOLUTION
The whisk is very noisy Check if it is working empty (with no mix in
the tank).Limit this operation to the strictly
necessary.
Check the whisk is not applying too much
pressure on the base of the container. If
so, have the whisk adjusted by a BRAVO
technician.
FAILURE SOLUTION
If during the working cycle the- Operate on the auto-blocking nut on the
block of the breaking wheels wheel so that the spring present in the
loosen: break charges more itself. Once finished the
regulation block the nut again.
67

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English

Translation of the original document

1130-13-51011 rev.01 24/05/2017

IMPROPER USE OF THE MACHINE:

Refrig condensation --- H A H A H A/H H A/H H A/H H A/H H A/H

Depth cm. 68 68 79 79 80 97 95 95 95 95 100 100 115 115

ELECTRICAL PROTECTION Fig. 2

The machine is equipped with: Gel-Tri. 305÷1020 B

The machine must only be used for its intended purpose.

IDEAL ROOM CONDITIONS

Company registered in the National Manufacturers’ Register A.E.E. under no.

CHARACTERISTICS OF THE WATER SYSTEM (fig. Page 13-14-15-16)

Never leave the machine in an environment where the temperature is under

Machines with remote or self-contained air cooling system must not be

INSTALLATION DIAGRAMFOR A REMOTE-

5) The machine is now ready. Select the required work program.

Optimal machine performance is obtained by working with the above mentioned

THE SYSTEM USED BY BRAVO: IONIC CONTROL

The principles on which the Ionis mea-

Real sensor Fig. 20

When the door is closed

The “IONIC SYSTEM” therefore offers 2 big advantages:

The machine is made up of:

1- Water-cooled condenser 18- Flange

CONTROL FOR PASTEURISATION CONTROL FOR REFRIGERATION AND

KEYBOARD HOT PARTS

KEYBOARD COLD PARTS

SLUSH ICE PROGRAM AND/OR MANUAL IONIC CONTROL (OPTIONAL)

TRITTICO USE (hot part)

TRITTICO USE (hot part)

TRITTICO USE (hot part)

The machine is made up of:

1- Water-cooled condenser 18- Flange

Standard Control Panel

CONTROL FOR PASTEURISATION CONTROL FOR REFRIGERATION AND

KEYBOARD HOT PARTS

SLOW MIXING KEY – MULTIPLE SPEED KEY

TRITTICO USE (parte calda)

TRITTICO USE (parte fredda)

“HSS” program: HIGH SPEED STROKES

“UUU”program: HIGH CONSISTENCY (CURRENT CONTROL)

“IOA” programm: AUTOMATIC IONIC SYSTEM

Programma “tin”: TIME SYSTEM

“uTE” program: HALF TANK TEMPERATURE

“uHS” program: HALF TANK HIGH SPEED STROKES

Programma “GrA”: GRANITA

“Cre” program: CUSTARD

The machine is made up of:

1- Water-cooled condenser 17- Command shaft

(*) optional not available for the counter top model

Control panel with graphic monitor

ARROW KEYS: These keys allow you to change program

KEYBOARD HOT PARTS

STIRRER KEY: Activates the stirrer/mixer of the pasteurizing tank.

KEYBOARD COLD PARTS

SLOW MIXING KEY – FAST MULTIPLE KEY:

EXTRACTION KEY (Mod. 305-457-610-1015-1020): If this key is pressed the

PLUS/MINUS KEYS: These buttons serves several functions. In particular:

Legend of the icons hot part

Insert chocolate chute Extraction

Program selection with “Graphic monitor control panel”

“Basic Process” hot part “Basic Process” Cold part

Additional programs with optional slide